Bavarian Pork Tenderloin Stew Recipe #139893
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
55 min | 15 min prep
SERVES 8
- 2 (1 lb) pork tenderloins
- 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 lb mushroom, 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
- Cut pork tenderloins into 1-inch cubes.
- Melt 2 tablespoons butter in a 5-quart Dutch oven.
- Stir in pork, onions and garlic; cook until pork is browned.
- Stir in broth, vinegar, sugar, seasonings and vegetables.
- Bring to a boil.
- Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.
- In a medium bowl, slowly add light cream to flour; mixing until well blended.
- Stir into pork mixture.
- Heat until thickened, stirring constantly.
- Just before serving, stir in sour cream. Heat until warm.
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5 stars