Pork Tenderloin Stew
A hearty pork tenderloin stew featuring tender chunks of pork, red potatoes, carrots, celery, mushrooms, and aromatic herbs in a savory chicken broth. A smooth milk-and-flour mixture thickens the broth, while sour cream provides a rich, creamy finish.
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Ingredients
For the Stew:
- 4 cups lower-sodium chicken broth
- 1 cup carrots cut into slices
- 2 tablespoons apple cider vinegar
- 2 pounds pork tenderloin cut into approximately 1-inch chunks
- 1½ teaspoons dried tarragon
- 8 ounces fresh mushrooms sliced
- 1 medium onion chopped
- 2 teaspoons granulated sugar
- 1 cup celery sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 garlic clove finely minced
- 2 pounds red potatoes diced
For Thickening and Finishing:
- 2 tablespoons all-purpose flour
- ½ cup fat-free milk
- ½ cup sour cream
Optional Garnishes:
- Chopped fresh parsley
- Freshly ground black pepper
Instructions
- Warm 1 tablespoon olive oil in a medium Dutch oven set over medium heat.
- Add the 2 pounds of cubed pork tenderloin in batches. Cook until the pieces are browned and no longer pink on the exterior.
- Transfer the cooked pork from the Dutch oven and keep it warm while preparing the remaining components.
- Place the chopped medium onion into the same Dutch oven. Cook over medium heat for approximately 3 minutes, or until the onion reaches a crisp-tender consistency.
- Stir in the minced garlic clove and continue cooking for 1 additional minute, stirring frequently so the garlic does not burn.
- Pour in the 4 cups of reduced-sodium chicken broth, then add the 2 pounds diced red potatoes, 1 cup sliced carrots, 1 cup sliced celery, and 8 ounces sliced fresh mushrooms.
- Mix in the 2 tablespoons cider vinegar, 2 teaspoons sugar, 1½ teaspoons dried tarragon, and 1 teaspoon salt.
- Bring the contents of the Dutch oven to a boil. Lower the heat, cover the pot, and simmer for 25–30 minutes, or until the vegetables are tender.
- In a small bowl, whisk together the 2 tablespoons all-purpose flour and ½ cup fat-free milk until completely smooth.
- Slowly pour the flour-and-milk mixture into the simmering vegetables while stirring continuously.
- Return the stew to a gentle boil and cook for approximately 2 minutes, stirring throughout, until the broth has thickened.
- Return the reserved browned pork to the Dutch oven and continue heating until the meat is thoroughly warmed.
- Lower the heat and gently blend in the ½ cup sour cream.
- Once the sour cream has been incorporated, keep the stew below a boil to help prevent the creamy mixture from curdling.
- Serve the pork tenderloin stew hot. Finish each portion with chopped fresh parsley and freshly cracked black pepper, if desired.
Notes
- Whisking continuously while incorporating the flour-and-milk mixture helps produce a smooth consistency and reduces the likelihood of lumps.
- Avoid boiling the stew after adding the sour cream, as excessive heat may cause the dairy to separate.
- A generous scattering of fresh parsley may be added immediately before serving for additional color and freshness.