Pork Tenderloin Stew
Shelly
ingredients
- pork tenderloins (1 lb.), cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) chicken broth
- 2 pounds red potatoes, peeled and cubed
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- 1 1/2 teaspoons dried tarragon
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup sour cream
directions
- 1
In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.
- 2
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.
- 3
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.
- 4
Reduce heat; stir in sour cream just before serving (do not boil).
Source: Shelly
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