Reviewed: Nov. 26, 2009

So yummy! My husband likes it with chicken, but I like the pork version. The flavor of the broth is really amazing! It's kind of a bit of work to make after a long day but it's worth it.

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Susan Croox

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Reviewed: Nov. 2, 2009

Very good stew. I used left over pork loin roast, and left over creamed potatoes (in place of red skin potatoes, flour & milk), can of cream of mushroom soup, pepper, thyme, rosemary (1/2 tsp. each) omitted tarragon, vinegar, sugar & sour cream. Also, used canned mushrooms in place of fresh. My husband said it was a keeper. Very good. Thanks.

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Jeanne Mae

Cooking Level: Expert

Home Town: Mc Bain, Michigan, USA

Living In: Pearland, Texas, USA

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Reviewed: Oct. 25, 2009

I made some changes to this recipe as well to add a bit of flavor and adapt it to my family's taste... sauted the fresh mushrooms with the rest of the veggies before adding the pork tenderloin. Added about an extra 1 cup of chicken stock along with black pepper, rosemary, and thyme (about 1/2 tsp each) and did NOT use the tarragon. Didn't have the sour cream on hand so added a can of cream of mushroom soup instead and a package of pork gravy in lieu of the flour for thickening and added depth of flavor. Lastly, added about 1/2 cup of instant rice since we prefer that over potato which I omitted as well. It proved to be a delicious stew and we ate it with home made biscuits.

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Elizabeth

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Reviewed: Jun. 10, 2009

This was a great thing to do with pork tenderloin, I love them but I get a little sick of just making them the same way, I left out the tarragon, and I did add the mushrooms at the very end after I sauted them.

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PristyGirl

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Reviewed: Nov. 11, 2008

This had too much tarragon for me and my family. That aside, it was a good hearty meal.

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Jun. 2, 2008

The predominate flavour was tarragon, other than that it had no flavour of its own. I can think of better things to do with a tenderloin.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2007

I made a few additions to this recipe. Like others have said, there didn't seem to be enough liquid, so I added white wine (1/2 c), more broth and milk mixture. I also added more spices, thyme & pepper. My pork loin was left over so it was already seasoned, which I think made the biggest difference. My family thoroughly enjoyed this recipe and it is great on a cold night. Great way for me to use my left over pork loin!

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Amyk1217

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Reviewed: Jan. 4, 2007

This is not a stew and it was just plain boring - I hesitated about making this and I should have followed my instincts. Pork is my favorite meat and there are soooo many other recipes to try on this site before making this. If you like bland, bland - this is for you.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Nov. 24, 2006

I didn't feel there was enough liquid once all the veggies were added to the pot, so I doubled the chicken broth. I omitted the sour cream - I don't know if 1/2c of sour cream would have increased our rating or not. Leftovers were better (4*).

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Oct. 17, 2006

This stew was really delicious. I seemed to have more meat and veggies for the amount of sauce, so added about 3/4 cup white wine and adjusted the milk to 3/4 cup and flour to 3 Tbs. to make more. Will difinitely make this one again.

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