Braised Pork Stew
Pork tenderloin becomes amazingly tender in this braised stew. It's a fantastic meal for a cold winter night. —Nella Parker, Hersey, Michigan
Ingredients
- 1 pound pork tenderloin, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 tablespoons all-purpose flour, divided
- 1 tablespoon olive oil
- 16 ounces assorted frozen vegetables
- 1-1/2 cups reduced-sodium chicken broth
- 2 garlic cloves, minced
- 2 teaspoons stone-ground mustard
- 1 teaspoon dried thyme
- 2 tablespoons water
Reviews
This is a family favorite. As we like a lot of herbs and spices, I add extra garlic, marjoram, bay leaf, and a bit of sage. I also usually use fresh cubed stew veggies instead of frozen, out of personal preference. It is especially nice during a cold evening. Thank you for this wonderful recipe!
I made this for last night's dinner. Based on two other reviews, I did tweak the recipe by adding an undiluted can of cream of mushroom soup, some salt and some garlic powder. I also prepared this in a crockpot on low for 5 hours. Dredged the meat in flour and browned as directed, then placed it in the bottom of a crockpot. Mixed seasonings, can of soup, and broth in a bowl and pored it over the pork. Cooked as stated. One hour before done, I added frozen vegetables and mixed them through. Very good!
I agree with the previous person that it was very bland even after I added more seasoning. Pork was tender but there was something missing. I will not make this dish again either.
We found this to be very bland. The pork was tender but because we did not like the flavor, I will not make it again.