PORK TENDERLOIN STEW RECIPES

Name: Pork Tenderloin Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings.
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

PORK TENDERLOIN STEW RECIPE: HOW TO MAKE IT

Pork Tenderloin Stew Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 16

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

Steps:

In a large nonstick skillet 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).,

Nutrition Facts : Calories 293 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 521mg sodium, CarbohydrateContent 28g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

BAVARIAN PORK TENDERLOIN STEW RECIPE - FOOD.COM

Bavarian Pork Tenderloin Stew Recipe - Food.com image

Pork tenderloins are one of my favorites. This stew is so quick, tasty and easy to do on the stove that even you wont believe it. The German in me loves the flavors and we love it over noodles with a hearty German rye bread. Reminds you of fall and Oktober fest!

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 (1 lb) pork tenderloin
2 tablespoons butter
1 large onion, chopped
1 garlic clove, minced
1 cup chicken broth
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon dried thyme leaves, crushed
1/2 lb mushroom, sliced
2 cups new potatoes, peeled cubed
1 cup sliced carrot
1 cup sliced celery
1 1/2 cups half-and-half
2 tablespoons flour
3/4 cup light sour cream

Steps:

Cut pork tenderloins into 1-inch cubes.
Melt 2 tablespoons butter in a 5-quart Dutch oven.
Stir in pork, onions and garlic; cook until pork is browned.
Stir in broth, vinegar, sugar, seasonings and vegetables.
Bring to a boil.
Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.
In a medium bowl, slowly add light cream to flour; mixing until well blended.
Stir into pork mixture.
Heat until thickened, stirring constantly.
Just before serving, stir in sour cream. Heat until warm.

Nutrition Facts : Calories 319, FatContent 14.8, SaturatedFatContent 7.9, CholesterolContent 105.7, SodiumContent 382.8, CarbohydrateContent 17.5, FiberContent 2.1, SugarContent 3.9, ProteinContent 28.5

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PORK TENDERLOIN STEW RECIPE: HOW TO MAKE IT

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
From preprod.tasteofhome.com
Total Time 60 minutes
Category Dinner
Calories 293 calories per serving

In a large nonstick skillet 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).,

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