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.
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).