1 pork tenderloins (2 pounds), cut into 1-inch cubes
1 tablespoon olive oil
2 cups frozen pearl onions
1 garlic clove, minced
2 cups chicken broth
2 pound red potatoes, peeled and cubed
1 cup sliced fresh carrots
1 cup sliced leeks
1 pound quartered 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 milk
1/2 cup Sour Cream
Instructions
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 leeks 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).
Originally Submitted
4/10/2011
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