Braised Pork Stew Recipe
Braised Pork Stew Recipe photo by Taste of Home
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Braised Pork Stew Recipe

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Pork tenderloin becomes amazingly tender in this braised stew. It's a fantastic meal for a cold winter night. —Nella Parker, Hersey, MI
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 tablespoons all-purpose flour, divided
  • 1 tablespoon olive oil
  • 1 package (16 ounces) frozen vegetables for stew
  • 1-1/2 cups reduced-sodium chicken broth
  • 2 garlic cloves, minced
  • 2 teaspoons stone-ground mustard
  • 1 teaspoon dried thyme
  • 2 tablespoons water

Nutritional Facts

1 cup: 275 calories, 8g fat (2g saturated fat), 63mg cholesterol, 671mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 26g protein Diabetic Exchanges: 1 starch, 3 lean meat, 0 fat.


  1. Sprinkle pork with salt and pepper; add 3 tablespoons flour and toss to coat. In a large skillet, heat oil over medium heat. Brown pork. Drain if necessary. Stir in vegetables, broth, garlic, mustard and thyme. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until pork and vegetables are tender.
  2. In a small bowl, mix remaining flour and water until smooth; stir into stew. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Yield: 4 servings.
Originally published as Braised Pork Stew in Simple & Delicious February/March 2014

Light-Bodied Red Wine

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

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mail66 246843
Reviewed Apr. 9, 2016

"I agree with the previous person that it was very bland even after I added more seasoning. Pork was tender but there was something missing. I will not make this dish again either."

Wieners 109355
Reviewed Feb. 16, 2014

"We found this to be very bland. The pork was tender but because we did not like the flavor, I will not make it again."

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