Bavarian Pork Tenderloin Stew Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
• Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
• Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
• Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
• Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
• Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

Steps:

• Sprinkle pork with salt and pepper; add 3 tablespoons flour and toss to coat. In a large skillet, heat oil over medium heat. Brown pork. Drain if necessary. Stir in vegetables, broth, garlic, mustard and thyme. Bring to a boil. Reduce heat; simmer, covered, until pork and vegetables are tender, 10-15 minutes., In a small bowl, mix remaining flour and water until smooth; stir into stew. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

Steps:

• In a large pot, heat oil over medium heat. Brown beef cubes in batches.
• Place all beef in pot and stir in onions and garlic. Cover and cook over medium heat for 5 minutes or until onions are soft.
• Sprinkle flour over meat and cook, stirring for 1 or 2 minutes.
• Add stock and cook, stirring for about 5 minutes or until smooth and thickened.
• Stir in vinegar, molasses, brown sugar, caraway seeds, cinnamon, ginger, cloves and bay leaf.
• Bring to a boil. Reduce heat, cover and simmer for 1-1/2 to 2 hours or until tender.
• Season to taste with salt and pepper and discard bay leaf.
• If freezing: Cool. Spoon into freezer containers, seal and label. Freeze for up to 2 months.
• To serve: Thaw in microwave or fridge. Reheat on stovetop. When hot, serve over egg noodles and top with red cabbage.
• To make Red Cabbage:.
• In a medium saucepan, melt butter. Stir in cabbage, apples and onions. Cover and cook over medium heat for 5-10 minutes or until softened.
• Stir in water, brown sugar, vinegar and bay leaf. Cook,uncovered for 15 to 20 minutes until veggies are very tender and most of the liquid has evaporated.
• You can freeze the cabbage in a seperate container and just thaw and reheat.

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the sauerkraut, carrots, onion, apple juice and parsley; spoon over roast. Cover and cook on low for 4 hours. , Add apples to slow cooker. Cover and cook 2-3 hours longer or until meat is tender. Remove roast; let stand for 10 minutes before slicing. Serve with sauerkraut mixture.

Steps:

• 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).,

Steps:

• 1. cut the tenderloin into1 1/2 inch slices. Place the sliced tenderloin into a bowl and toss with the olive oil. - Heat a Large pan over Medium High Heat, add the pork from bowl and brown, about 2 or 3 minutes per side. It does not need to be fully cooked through, in the same pan with pork add in theonion and leaks and continue to cook untill the onion and leak are tender and begin to brown, about 5 or 6 minutes., Then add the caraway, fennel and celery seeds, mustard, blk. pepper, orange zest and juice and the chicken broth. Bring to a boil, Cover and reduce heat to a simmer. cook untill the Pork is very tender, about 15 to 20 minutes.
• 2. When the Pork is tender, use a slotted spoon and remove it from the pan, place pork on a cutting surface, using 2 forks shred the meatto bite size chunks, then return the meat to the pan, add in the sweet potatoes,cabbage and celery, continue to simmer untill the vegetables are tender, then season with salt to your taste.
• 3. In a small bowl, stir togeather the yogurt, ketchup, and the relish. place a dollop of the mixture on top of the stew in the serving bowls. And if you like a sprinkl of fresh dill.

Steps:

• In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

Steps:

• In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker., Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.