Pork Tenderloin Stew Recipes

Steps:

• 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.

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Steps:

• Season pork tenderloin with salt and black pepper.
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
• Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
• Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.