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Bavarian Pork Tenderloin Stew

5.0(20)

Pork tenderloins are one of my favorites. This stew is so quick, tasty and easy to do on the stove that even you wont believe it. The German in me loves the flavors and we love it over noodles with a hearty German rye bread. Reminds you of fall and Oktober fest!

by LAURIE·published 2005-10-03

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Stew

Servings

8 serving(s)

Total time

55 min

prep 15 min

Calories / serving

319 kcal

Ingredients (16)

serves

2 (1 lb) pork tenderloin
2 tablespoons butterbutter
1 large onion, choppedonion
1 garlic clove, mincedgarlic
1 cup chicken brothchicken-broth
2 tablespoons cider vinegarvinegar
2 teaspoons sugarsugar
1/2 teaspoon saltsalt
1 teaspoon dried thyme leaves, crushedthyme
1/2 lb mushroom, slicedmushroom
2 cups new potatoes, peeled cubednew-potato
1 cup sliced carrotcarrot
1 cup sliced celerycelery
1 1/2 cups half-and-half
2 tablespoons flourflour
3/4 cup light sour creamcream

Instructions (10 steps)

01Cut pork tenderloins into 1-inch cubes.
02Melt 2 tablespoons butter in a 5-quart Dutch oven.
03

Stir in pork, onions and garlic; cook until pork is browned.

04Stir in broth, vinegar, sugar, seasonings and vegetables.

06Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.

07In a medium bowl, slowly add light cream to flour; mixing until well blended.

08Stir into pork mixture.

09Heat until thickened, stirring constantly.

10Just before serving, stir in sour cream. Heat until warm.

Nutrition (per serving)

Calories: 319 kcal
Protein: 29 g
Fat: 15 g
Saturated fat: 8 g
Carbs: 18 g
Fiber: 2 g
Sugar: 4 g
Sodium: 383 mg
Cholesterol: 106 mg

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