• 2 tsp. oil
• 11 ounces boneless lean pork loin, cut into 1 inch cubes
• 3/4 medium onion, coarsely chopped
• 1-1/4 carrots, sliced
• 5 ounces mushrooms, coarsely chopped
• 1/3 cup plus 5 Tbs. tomato sauce
• 2/3 cup dry red wine
• 1-1/4 tsp. Italian herbs
• 1/8 tsp. ground cinnamon
• 1/3 cup raisins

Heat oil in a heavy soup pot over medium high heat. Sauté pork about 3 minutes, until browned. Stir in vegetables. Cook and stir 2 minutes. Add tomato sauce, wine, seasonings and salt to taste. Bring to a boil. Reduce heat, cover and simmer 15-20 minutes. Stir in raisins. Heat through. Serve over hot cooked rice or orzo, if desired.

Per serving: calories 244, fat 6.6g, 26% calories from fat, cholesterol 49mg, protein 19.7g, carbohydrates 21.8g, fiber 3.3g, sugar 15.3g, sodium 311mg, diet points 5.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.9, Fruit: 0.7, Bread: 0.0, Lean meat: 0.0, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 2.3

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The recommended wines are: Gewürztraminer, Cabernet Sauvignon, or Burgundy.