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 cup: 293 calories, 7g fat (3g saturated fat), 68mg cholesterol, 521mg sodium, 28g carbohydrate (7g sugars, 3g fiber), 28g protein Diabetic Exchanges:1 starch, 3 lean meat 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

Light-Bodied Red Wine

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

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Reviewed Oct. 9, 2015

"Just cubed up some left over pork chops, didn't have mushrooms but would have been a tasty addition. Other than that followed the recipe and it was good!"

Reviewed Nov. 8, 2014

"Good pork stew. Prep takes a bit of time, but I kept adding veggies to the pot as I got them chopped, so cooking time after that was shortened a bit. Between the carrots, red pepper, and the caramelization of meat and veggies there was more colour than in the pic.

I used additional onion, added a red bell pepper, and omitted the mushrooms, sugar, and sour cream."

Reviewed Oct. 1, 2014

"WOW! what a spicy meatball! this is a gooda recipe! I am friends with gordan ramsey and he said that you should add more salt."

Reviewed Feb. 21, 2014

"Big hit! I did not have all ingredients and could not run out due to a blizzard the first time I made it. I didn't have chicken broth, but I did have beef base, so I followed the directions on the jar and actually ended up adding extra later because it boiled down so much. I also didn't have tarragon so I used three Bay Leaves instead. The pork tenderloin I had was apple bourbon so I didn't add the sugar. The next time I made it I used regular pork tenderloin, I used vegetable base instead of chicken broth, and I didn't add the sugar. I also doubled up on the milk and flour since I had extra liquid the second time. It was delicious both times!!"

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!"

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