- 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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"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."
"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."
"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!!"
"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!"