| 1-1/2 pounds Needham Pork Loin, diced | 4 Tablespoons All purpose flour |
| 1/4 teaspoon Black Pepper | 2 teaspoons Vegetable oil |
| 4 Onion, sliced | 1 medium Garlic clove, minced |
| 1/4 cup Parsley, fresh | 1 teaspoon Caraway seed |
| 1 Bay leaf | 14-1/2 ounces Chicken broth, canned, low sodium |
| 12 fluid ounces Beer, regular | 2 Tablespoons Vinegar, red wine |
| 1 Tablespoon Brown Sugar |
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Coat Needham Pork Loin with combined flour and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover, cook over medium-low heat 1- 1 1/4 hours or until meat is very tender. Stir occasionally. |
| % Calories from fat: 45.2% | |||
| Calories | 229.1cal | Vitamin E | 0.4mg |
| Protein | 15.5g | Thiamine | 0.6mg |
| Carbohydrates | 15.0g | Riboflavin | 0.2mg |
| Total Fat | 11.2g | Niacin | 5.3mg |
| Saturated Fat | 3.7g | Vitamin B6 | 0.4mg |
| Mono-Unsaturated | 5.4g | Vitamin B12 | 0.2mcg |
| Poly-Unsaturated | 1.3g | Folate | 51.3mcg |
| Cholesterol | 36.2mg | Sodium | 76.0mg |
| Dietary Fiber | 2.5g | Calcium | 52.8mg |
| Caffeine | 0.0mg | Magnesium | 36.1mg |
| Vitamin A | 0.8 RE | Potassium | 491.8mg |
| Vitamin C | 18.7mg | Iron | 2.9mg |
| Vitamin D | 0.0 IU | Zinc | 1.2mg |
