Sunday, January 30, 2011

Pork Tenderloin Stew

There is nothing better on a cold winter's day than a nice stick-to-your-ribs stew.  I found this stew recipe and it looked so creamy and good.  I also noticed that it had a slight sweet and sour spin to it and thought it would be something different.
We both gave this 4 out of 5 stars.  This will definitely go on the list for remaking.  This recipe makes 8 servings.

Pork Tenderloin Stew
2  pounds pork tenderloin; cut into 1-inch pieces
1  tablespoon olive oil
1  medium onion; chopped
1  garlic clove; minced
1  14-1/2 ounce can chicken broth
2  pounds red potatoes; peeled and diced
1  cup carrots; sliced
1  cup celery; sliced
1/2  pound mushrooms; sliced
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

1.  In a nonstick dutch oven,, cook pork in oil over medium heat 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.  Reduce heat; stir in sour cream just before serving (do not boil).

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