Pork Tenderloin Stew

By Bonne1

Ingredients

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