Pork Tenderloin Stew

By Totlxtc

Ingredients

• 2 * 2 pork tenderloins (1 pound each), cut into 1-inch cubes
• 1 * 1 tablespoon olive oil
• 1 * 1 medium onion, chopped
• 1 * 1 garlic clove, minced
• 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 * 2 pounds red potatoes, peeled and cubed
• 1 * 1 cup sliced fresh carrots
• 1 * 1 cup sliced celery
• 1/2 * 1/2 pound sliced fresh mushrooms
• 2 * 2 tablespoons cider vinegar
• 2 * 2 teaspoons sugar
• 1-1/2 * 1-1/2 teaspoons dried tarragon
• 1 * 1 teaspoon salt
• 2 * 2 tablespoons all-purpose flour
• 1/2 * 1/2 cup fat-free milk
• 1/2 * 1/2 cup reduced-fat sour cream

Preparation

Step 1

* In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.
* In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
* Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil). Yield: 8 servings.


Nutritional Analysis: 1-1/4 cups equals 293 calories, 7 g fat (3 g saturated fat), 68 mg cholesterol, 521 mg sodium, 28 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.