- 2 pork tenderloins (1 pound each), cut into 2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 large carrots, cut into 1/2-inch slices
- 2 celery ribs, coarsely chopped
- 1 medium onion, coarsely chopped
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1/3 cup pitted dried plums, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1/3 cup Greek olives, optional
- Chopped fresh parsley, optional
- Hot cooked mashed potatoes, optional
- Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender.
- Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes. Yield: 8 servings.
Originally published as Slow-Cooked Pork Stew in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p52
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Oct. 20, 2016
"This was a very creative, delicious recipe. This was my first time making a pork stew, and I absolutely loved this original idea. Very good flavors and seasonings in this recipe."