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:

Quickview
718k Calories
98g Protein
24g Total Fat
22g Carbs
86% Health Score
Limit These
Calories
718k
36%

Fat
24g
38%

  Saturated Fat
6g
38%

Carbohydrates
22g
8%

  Sugar
7g
8%

Cholesterol
294mg
98%

Sodium
1346mg
59%

Get Enough Of These
Protein
98g
197%

Vitamin B1
4mg
310%

Selenium
139µg
199%

Vitamin B6
3mg
183%

Vitamin B3
33mg
166%

Vitamin A
7976IU
160%

Phosphorus
1225mg
123%

Vitamin B2
1mg
98%

Potassium
2380mg
68%

Zinc
9mg
62%

Vitamin B5
4mg
44%

Vitamin B12
2µg
41%

Magnesium
159mg
40%

Vitamin C
32mg
39%

Iron
5mg
33%

Copper
0.57mg
29%

Manganese
0.48mg
24%

Vitamin K
23µg
23%

Vitamin E
2mg
18%

Fiber
4g
16%

Folate
59µg
15%

Vitamin D
1µg
9%

Calcium
79mg
8%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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