Pork Tenderloin Stew Recipe

Pork Tenderloin Stew Recipe

  • 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
  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.
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