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Pork Tenderloin Stew Recipe

Pork Tenderloin Stew Recipe photo by Taste of Home

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This thick, creamy stew is one my family requests often. It does an especially good job of warming us up on cold winter days. —Janet Allen of Belleville, Illinois

This recipe is:

Healthy

Diabetic Friendly

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Pork Tenderloin Stew Recipe

Prep: 20 min. Cook: 40 min.

Yield: 8 Servings

20 40 60

Ingredients

2 Pork tenderloins (1 pound each), cut into 1-inch cubes

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) 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 reduced-fat sour cream

Directions

In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.
In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil). Yield: 8 servings.

Nutritional Analysis: 1-1/4 cups equals 293 calories, 7 g fat (3 g saturated fat), 68 mg cholesterol, 521 mg sodium, 28 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Originally published as Pork Tenderloin Stew in Light & Tasty February/March 2006, p19

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Pork Tenderloin Stew

Pork Tenderloin Stew

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Reviewed on Nov. 07, 2011 by barbaramassie

I made this over 2 days out of convince. I actually cooked the pork tenderloin in my crockpot the day before and cut it up afterwards and placed in refrigerator until the next day. The rest I did the next day. I felt for my taste it needed more salt/pepper which I just added to taste during dinner. I also had to use a cup of milk and 4 Tlbs flour to have enough sauce. My husband had seconds!

Reviewed on Aug. 16, 2011 by Jacklyn0810

So good! The second time I wanted to make it the store didn't have a pork tenderloin so I made it with pork chops instead. Still really yummy!

Reviewed on Nov. 16, 2010 by TOHBubba

This is an easy-to-make stew with an outstanding taste. The pork is tender and falls apart in your mouth. I've made it many times and there are never any left-overs.

Reviewed on Feb. 16, 2010 by berumen

we really liked this soup. but i would lioke to add plantains.

Reviewed on Feb. 09, 2010 by mvalet

I thought this recipe tasted pretty good, and my husband LOVED it. The only problems were that the tarragon smelled awful while it was cooking (gave me a headache) but it did end up tasting good. And literally all of the liquid boiled off when I followed the directions. I've never had stew that I could put on a plate and eat with a fork before. :) Overall, I will still make it again, trying to keep the liquid this time... though I think my husband would vote to let it boil off again.

Reviewed on Jan. 20, 2010 by tmerten

This stew was great. The tarragon gave it a really nice flavor. We simmered the meat with the veggies so it would be a little more tender. It's a great meal to warm you in the winter.

Reviewed on Apr. 19, 2009 by nepatriotsfan@hotmail.com

I made this stew today is was delicious. the recipe is also in the new taste of home cookbook. I also used yellow carrots instead orange and kept the skins on the potatoes