BAVARIAN PORK TENDERLOIN STEW

By porklion

Ingredients

• 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

Details

Servings 6
Adapted from food.com

Preparation

Step 1

Directions

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.