Bavarian Pork Tenderloin Stew

"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!"
photo by Duggan B. photo by Duggan B.
photo by Duggan B.
photo by yogiclarebear photo by yogiclarebear
Ready In:




  • 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.

Questions & Replies

  1. Has anyone made this in a slow cooker instead of dutch oven? If so, did you tweak anything and how long/what setting did you cook it on? Thanks!


  1. Wow, talk about comfort food!! This one wins, hands down. DH said it was like an excellent clam chowder but with pork (which is a good thing, btw) I used boneless loin chops instead of the tenderloin because they were waaaaaayyyyy cheaper, turned out great!! I already want to make it again. Thank you for sharing this with us.
  2. I wonder about the cost per serving?? 8 x $1.25 = $12.00. If I made these purchases at Walmart the cost = $38.28??????
  3. Make this again - my hubby declared! So I will! A little tweaking went on, but the end product was still close to the original recipe. Easy. Fast. Really, really good. I'm so impressed with how flavourful this is!! I had some tenderloin that needed to be used, but I can see this would be good with just about any cut. My German/Austrian hubby would like to try this with cold smoked pork of some sort, so that will be on the to-do list. We had this with fresh baked biscuits, but I would try it with noodles or spaetzle. I think both would be good. This is definitely going in the rotation. Mmmmm!
  4. I made this recipe as written. It turned out very good. The only thing I did different was serve it on a bed of German Spaetzle (recipe can also be found on this site). Talk about comfort food on a cool winter evening. This is it. Thanks for sharing.
  5. 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.


  1. An update on our Boil-in-Bag experiment. We sealed the leftovers of our original cook in a VacPac bag, and froze it for future use. We took it camping this past week in September. From the freezer, into a pot of water, brought up to a boil and and left to boil for at least 7 minutes so it would be nice and hot. While the stew heated up we got the bonfire going, and prepared some mashed potatoes and a simple salad to accompany the meal. ABSOLUTE PERFECTION! No issue at all with the sour cream breaking. The flavours had melded and improved. What a fast, easy and delicious camping dinner. I know just about everything is better when you eat outside, but this really hit the spot! My German/Austrian hubby is now reminding me almost daily that I promised to make this again, so I guess I better get on it! Thanks again for this recipe.
  2. Had 1 1/2 lbs pork tenderloin, so it all got thrown in. Didn't have any celery, and I had a craving for sweet potatoes (not very Bavarian, I know), so they got used instead. Also didn't have enough half-and-half, so I added 1/2 cup whipping cream. and I also used full fat (18%M.F.) sour cream. There's no calorie counting going on here! I used maple sugar for interest sake. I cut back on the amount of thyme, and added a couple leaves of my own dried sage. I was called away, and by the time I got back to the stove the liquid had all simmered off, so I added a splash of German beer to re-hydrate. On my hubby's suggestion, next time I would add some peas. I would have added parsnips if I had any - that suggestion sounds good! My German/Austrian hubby declared it was really good, and I should make it again. High praise! We're trying Boil-in-bag with the leftovers. Hoping the cream,Half-and-Half, sour cream mixture doesn't break when re-heated. I'll let you know.
  3. added pepper and more thyme. More broth too, but that was a bad idea. Used milk instead of half and half, but regular sour cream instead of light (it's what I had on hand)
  4. I made this last night for dinner with a few modifications and it was delicious! I used leftover smoked pork roast instead of fresh loin, increased the broth by a cup, and canned mushrooms. It was an excellent way to use up my leftover roast! And, now it will be leftovers for one more night! Thank you for sharing! This one is a keeper.
  5. I told DH I was making pork stew, he wrinkled his nose. Then he tasted this and couldn't stop telling me how good it was!! The meat is so tender and the sauce is tastey. I halved the recipe and subbed parsnips for the celery. I was actually using this recipe to clean out the refrigerator before going on vacation...... now I have a new recipe for cold Sunday afternoons!


<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
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