This thick and creamy pork tenderloin stew is one that my family requests often. It does an especially good job of warming us up on cold winter days.
Ingredients
- 2 pounds pork tenderloin, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 4 cups 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 sour cream
- optional: chopped fresh parsley and cracked pepper
Instruction
- In a medium Dutch oven 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). If desired, top with parsley and cracked pepper.
