Pork Tenderloin Stew
Pork Tenderloin Stew is a dairy free main course. This recipe serves 4 and costs $5.23 per serving. One serving contains 811 calories, 102g of protein, and 25g of fat. 10 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Winter. Head to the store and pick up onion, celery, potatoes, and a few other things to make it today. It is brought to you by Recipes Food and Cooking. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is amazing. If you like this recipe, take a look at these similar recipes: Pork Tenderloin Stew, Healthier Pork Carnitas with Pork Tenderloin, and Guisado a La Cerveza (Beef Tenderloin and Beer Stew).
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
3 carrots - cut into chunks
2 stalks celery- cut into chunks
4 cups water or chicken broth
2 ears of corn taken off the cob
2 tablespoons flour
2 tablespoons oil
1 medium onion - chopped
1/2 cup peas
1 pork tenderloin
3 potatoes - cut into chunks
1/2 teaspoon poultry seasoning (I use Penzey's)
salt and pepper
1/4 cup water
Equipment:
dutch oven
bowl
frying pan
pot
Cooking instruction summary:
Cut the pork tenderloin into chunks, salt and pepper the pieces and roll in the flour. Add the oil to a dutch oven and when it is hot brown the tenderloin. When it is browned remove it to a bowl, cover and put in the fridge. Add the celerly and onions to the pan and saute for a couple of minutes. Add the carrots and the water or chicken broth. Let cook until vegetables are tender. (about 30 minutes)Add the remaining vegetables and the meat back into the pot. Cook for 15 minutes, then thicken with the flour and water. Adjust seasonings to taste.
Step by step:
1. Cut the pork tenderloin into chunks, salt and pepper the pieces and roll in the flour.
2. Add the oil to a dutch oven and when it is hot brown the tenderloin. When it is browned remove it to a bowl, cover and put in the fridge.
3. Add the celerly and onions to the pan and saute for a couple of minutes.
4. Add the carrots and the water or chicken broth.
5. Let cook until vegetables are tender. (about 30 minutes)
6. Add the remaining vegetables and the meat back into the pot. Cook for 15 minutes, then thicken with the flour and water. Adjust seasonings to taste.
Nutrition Information:
covered percent of daily need
