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

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.

Originally published as Pork Tenderloin Stew in Light & Tasty February/March 2006

Reviews

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Average Rating:

suekg

Oct 9, 2015

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!
Peggie0203

Nov 8, 2014

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.
Chefforagoodrestraunt

Oct 1, 2014

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.
smalls410

Feb 21, 2014

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!!
sewingpianist

Feb 3, 2013

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!
boayako

Nov 30, 2012

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!
kgburgess

Jun 3, 2012

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!
barbaramassie

Nov 7, 2011

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!
Jacklyn0810

Aug 16, 2011

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!
TOHBubba

Nov 16, 2010

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.