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Pork Tenderloin Stew

Bavarian Pork Tenderloin Stew

The part of my heritage that's German loves this stew. Well, so does the rest of me!!!

Course Main Course
Cuisine Eastern European
Keyword Pork Tenderloin Stew
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 395 kcal

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 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

Instructions

  1. Cut the pork tenderloins into 1-inch cubes.
  2. Melt 2 tablespoons butter in a 5-quart Dutch oven. Stir in the pork, onions and garlic; cook until pork is browned.
  3. 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.
  4. In a medium bowl, slowly add light cream to flour; mixing until well blended. Stir into pork mixture.
  5. Heat until thickened, stirring constantly.
  6. Just before serving, stir in the sour cream. Heat until warm.