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

Braised Pork Stew Recipe

Publisher Photo
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

Ingredients

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

Directions

  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 sauce is thickened. Yield: 4 servings.
Originally published as Braised Pork Stew in Simple & Delicious February/March 2014

Nutritional Facts

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

Light-Bodied Red Wine

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

Reviews for Braised Pork Stew

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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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