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Pork Tenderloin Stew

By: Janet Allen  
"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 Decatur, Illinois"

Rating: This weblink has been rated 11 times with an average star rating of 4.2 Read Reviews (10)

Rate/Review | 432 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 pounds pork tenderloin, cut into 1 inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 (14.5 ounce) can 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, cook pork in oil until no longer pink; remove and keep warm. In the same pan, saute onion and garlic until crisp-tender. 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.
  2. 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.

Footnotes

  • Nutritional Analysis: 1-1/4 cups equals 293 calories, 7 g fat (3 g saturated fat), 68 mg cholesterol, 521 mg sodium, 28 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2007 by Amyk1217 
I made a few additions to this recipe. Like others have said, there didn't seem to be enough... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2006 by COLLEENPRICE 
This stew was really delicious. I seemed to have more meat and veggies for the amount of... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2007 by Aspiring Chef Rita Supporting Member (Click to learn more about Supporting Membership)
This is not a stew and it was just plain boring - I hesitated about making this and I should... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2008 by Shalaine_1 
The predominate flavour was tarragon, other than that it had no flavour of its own. I can... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by Elizabeth 
I made some changes to this recipe as well to add a bit of flavor and adapt it to my family's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2009 by PristyGirl 
This was a great thing to do with pork tenderloin, I love them but I get a little sick of just... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2006 by LIZCANCOOK 
I didn't feel there was enough liquid once all the veggies were added to the pot, so I doubled... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2009 by Susan Croox 
So yummy! My husband likes it with chicken, but I like the pork version. The flavor of the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by Jeanne Mae 
Very good stew. I used left over pork loin roast, and left over creamed potatoes (in place of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2008 by RachtheBach 
This had too much tarragon for me and my family. That aside, it was a good hearty meal. MORE

 
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