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