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Pork Tenderloin Stew

14 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 40 min.

Makes

8 servings

Updated: Jun. 30, 2023
This thick and creamy pork tenderloin stew is one that my family requests often. It does an especially good job of warming us up on cold winter days. —Janet Allen, Belleville, Illinois
Pork Tenderloin Stew
Pork Tenderloin Stew Recipe photo by Taste of Home
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Ingredients

  • 2 pork tenderloins (1 pound each), cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 4 cups 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 sour cream
  • Optional: chopped fresh parsley and cracked pepper

Directions

  1. In a medium Dutch oven 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). If desired, top with parsley and cracked pepper.

Nutrition Facts

1-1/4 cups: 305 calories, 9g fat (3g saturated fat), 74mg cholesterol, 665mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 0.500 fat.