Pork Tenderloin Stew Recipe
- 2 pork tenderloins (1 pound each), cut into 1-inch cubes
- 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
- 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.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Tenderloin Stew(7)
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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!
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!
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.
we really liked this soup. but i would lioke to add plantains.
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.
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