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

Pork Tenderloin Stew Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 8 servings


  • 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

Nutritional Facts

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.


  1. In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.
  2. 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.
  3. 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.
Originally published as Pork Tenderloin Stew in Light & Tasty February/March 2006, p19

Nutritional Facts

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.

Light-Bodied Red Wine

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

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Reviewed Feb. 3, 2013

"This is one of my go-to's when I want something out of the ordinary -- it's a really special, thick stew that is so satisfying on a snowy evening! And it's quick and easy!"

Reviewed Nov. 30, 2012

"First time to make this dish. I don't know why the broth and milk couldn't turn thick. Anyway ,I'll try again next time . Thanks for sharing the nice recipe!"

Reviewed Jun. 3, 2012

"I left the skin on the potatoes and halved the recipe since I only had 1 tenderloin, and that made just enough for one meal for 3 adults and 2 kids. I also left the meat in the whole time, so it was nice and tender. As another reviewer mentioned, all the liquid simmered off. I actually had to add a couple splashes of chicken broth in at the end so there was something to stir the milk thickener into! But it truly did turn out as a stew and not a soup as shown in the picture. Anyway, it was FABULOUS! So delicious. Even my finicky 7 year old daughter loved it. This recipe is definitely a keeper, and we'll be having it again for sure! I sprinkled a tiny bit of shredded lowfat cheddar on top when I served it with buttered honey wheat bread on the side. Wonderful! The tarragon gave it a nice, unique flavor that really complimented the pork well."

Reviewed Nov. 7, 2011

"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 Aug. 16, 2011

"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!"

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