Pork Tenderloin Stew
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There’s nothing quite like a hearty stew to make a chilly evening feel cozy. Tender pork, garden vegetables, and a creamy broth come together in this comforting one-pot meal that’s perfect for sharing around the table.
Ingredients:
Directions:
This recipe was sourced from Taste of Home. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Taste of Home
Ingredients:
- 2 pounds pork tenderloin, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 4 cups reduced-sodium chicken broth
- 2 pounds red potatoes, peeled and cubed
- 1 cup sliced fresh carrots
- 1 cup sliced celery
- 1/2 pound sliced fresh mushrooms
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- 1-1/2 teaspoons dried tarragon
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/2 cup fat-free milk
- 1/2 cup sour cream
- Optional: chopped fresh parsley and cracked pepper
Directions:
- In a Dutch oven, heat oil over medium heat. Brown pork cubes in batches until no longer pink; set aside and keep warm.
- In the same pan, sauté onion until crisp-tender. Stir in garlic; cook 1 minute.
- Add broth, potatoes, carrots, celery, mushrooms, vinegar, sugar, tarragon, and salt. Bring to a boil, then reduce heat, cover, and simmer 25–30 minutes until vegetables are tender.
- In a small bowl, whisk flour and milk until smooth. Slowly stir into the stew. Bring to a boil; cook and stir for 2 minutes until thickened.
- Return pork to the pot and heat through. Reduce heat and stir in sour cream just before serving (do not boil).
- Garnish with parsley and cracked pepper if desired.
This recipe was sourced from Taste of Home. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
