- 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
- 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.
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Braised Pork Stew
"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."
"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."