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Pork Tenderloin Stew

TOTAL TIME: Prep: 20 min. Cook: 40 min. YIELD: 8 servings.
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

  • 1. In a large nonstick skillet 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).
  • 4.

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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