Recipe by LAURIE
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!
Top Review by adzaaahhh
Like all other reviewers have said, so very quick, easy and tasty. However for the more health-conscious among you, as a thickening agent I found it just as effective substituting all that 'half-and-half' and flour for a cup of lentils and an equal amount of water. Still delicious.
- 2 (1 lb) pork tenderloin
- 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
Directions See How It's Made
- 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.