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
- 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.
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.
Reviews for Pork Tenderloin Stew
"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!"
"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!"
"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.UPDATE 01/31/15: I'm coming back to update this review, because I made this same recipe today in my electric pressure cooker. I just put all of the ingredients, completely raw, in my electric pressure cooker and set it on the soup/stew setting for 30 minutes. When it was done, I stirred in the sour cream before serving, and it was perfect! So much easier since you don't have to mess with the browning and sauteeing and thickening beforehand. I just mixed all the liquids and seasonings together and poured it over the top of the meat and veggies and turned it on. Yum!"
"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."
"This stew was great. The tarragon gave it a really nice flavor. We simmered the meat with the veggies so it would be a little more tender. It's a great meal to warm you in the winter."
"I made this stew today is was delicious. the recipe is also in the new taste of home cookbook. I also used yellow carrots instead orange and kept the skins on the potatoes"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.