This Bavarian Pork Tenderloin Stew is so quick, tasty and easy to do on the stove that even you won’t believe it. The German in me loves the flavors.
Pork tenderloins are one of my favorites and this recipe is exceptionally good. There are so many different layers to the flavors.
It’s my go-to every year for the last couple years when it gets cold. My family absolutely loves it!
It’s great the day you make but even better the next day as most stews are.
I like to serve it over noodles with a hearty German rye bread. Reminds you of fall and Oktober fest!
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The part of my heritage that's German loves this stew. Well, so does the rest of me!!!
- 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 pound mushrooms 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
- Cut the pork tenderloins into 1-inch cubes.
- Melt 2 tablespoons butter in a 5-quart Dutch oven. Stir in the pork, onions and garlic; cook until pork is browned.
- Stir in the 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 the sour cream. Heat until warm.
Enjoy!
Up Next:
Marinated Pork Tenderloin – Easy and Delicious!
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Recipe based on one by LAURIE
Photo by yogiclarebear