Pork Tenderloin Stew

Name: Pork Tenderloin Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 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

This thick, creamy stew is one my family requests often. It does an especially good job of warming us up on cold winter days. —Janet Allen of Belleville, Illinois

Ingredients

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

Text Ingredients

Directions

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).

Nutrition Facts

1-1/4 cups: 293 calories, 7g fat (3g saturated fat), 68mg cholesterol, 521mg sodium, 28g carbohydrate (7g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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