Smoky Pork and White Bean Stew

Ingredients

·         1 (12- to 16-ounce) pork tenderloin, trimmed and cut into 1-inch pieces

·         Salt and pepper

·         3 tablespoons vegetable oil

·         1 onion, chopped

·         4 garlic cloves, minced

·         1 tablespoon smoked paprika

·         1 (28-ounce) can crushed tomatoes

·         3 cups chicken broth

·         2 (15-ounce) can white beans, rinsed (great northern or navy)

·         1/4 cup chopped fresh parsley

Instructions

1.   1. Pat pork dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add pork and cook until browned all over, 8 to 10 minutes. Transfer to plate.

2. Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add onion and cook until softened and beginning to brown, about 4 minutes. Add garlic and paprika and cook until fragrant, about 30 seconds.

3. Add tomatoes, broth, and pork and any accumulated juices and bring to simmer. Reduce heat to medium-low, cover, and cook until pork is just cooked through, about 8 minutes. Add beans and cook until heated through, about 5 minutes. Stir in parsley. Season with salt and pepper to taste. Serve.