Classic Pork Tenderloin Stew

If you ask me, pork tenderloin stew is one of those comforting dishes that just makes sense.

This hearty stew brings together tender pieces of pork with simple vegetables in a rich, savory broth. The meat practically falls apart after slow cooking, while carrots and potatoes soak up all those good flavors.

I like to brown the pork first in a heavy pot, then let everything simmer together until it’s fork-tender. A splash of wine and some fresh herbs help round out the taste.

It’s the kind of meal that fills up the whole family, perfect for those chilly evenings when you want something warm and satisfying.

What Kind of Pork Tenderloin Should I Use?

Pork tenderloin is naturally lean and tender, making it perfect for stew since it won’t get tough during cooking. You can use either fresh or previously frozen tenderloin – both work equally well in this recipe. When shopping, look for tenderloins that are pinkish-red in color without any gray spots or strong odors. Most pork tenderloins come in packages of two, and each one typically weighs about a pound, so you’ll likely need two packages for this recipe. Make sure to trim off any silver skin (that thin, shiny membrane) before cutting into cubes, as it can be chewy and won’t break down during cooking.

Options for Substitutions

This pork stew is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Pork tenderloin: While tenderloin is lean and tender, you can use pork shoulder or pork butt instead. These cuts have more fat and will stay juicy during the long cooking time, though they’ll need an extra hour or so to become tender.
• Red potatoes: Yukon gold or even russet potatoes work great here. If using russets, cut them a bit larger since they break down faster than waxy potatoes.
• Chicken broth: Vegetable broth or even beef broth can step in if that’s what you have on hand. The flavor will be slightly different but still tasty.
• Fresh mushrooms: Any mushroom variety works – button, cremini, or shiitake all bring their own flavor. You can also use 1 cup of canned mushrooms, just drain them first.
• Dried tarragon: If you don’t have tarragon, try dried thyme or rosemary instead. Use about half the amount since these herbs are stronger than tarragon.
• Sour cream: Greek yogurt makes a great substitute and adds extra protein. You can also use heavy cream if you prefer a richer finish.
• All-purpose flour: Cornstarch works just as well for thickening – use 1 tablespoon mixed with the milk instead of 2 tablespoons flour.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pork tenderloin stew is overcooking the meat, which can turn this naturally tender cut into dry, tough pieces – since tenderloin cooks quickly, add it to the pot during the last 20-30 minutes of cooking time rather than simmering it for hours like tougher cuts.

Another common error is not browning the pork cubes properly before adding the liquid, so make sure to sear them in batches over medium-high heat until golden on all sides for better flavor and texture.

When thickening your stew with the flour and milk mixture, always whisk it into a smooth paste first and add it gradually while stirring constantly to prevent lumps from forming.

Finally, don’t add the sour cream until the very end and keep the heat low once it’s stirred in, as high temperatures will cause it to curdle and ruin the creamy finish you’re after.

What to Serve With Pork Tenderloin Stew?

This hearty stew is pretty much a complete meal on its own since it’s packed with tender pork, potatoes, and vegetables, but a few simple sides can make it even better. I love serving it with warm dinner rolls or crusty bread for soaking up all that creamy broth – there’s nothing worse than leaving good stew behind in the bowl! A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the stew, or you could go with some buttered corn bread if you want to keep things cozy. For an extra touch, try sprinkling some fresh herbs like parsley or chives on top right before serving.

Storage Instructions

Refrigerate: This hearty pork stew keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep or making ahead for busy weeknights.

Freeze: You can freeze this stew for up to 3 months, but I recommend leaving out the sour cream if you plan to freeze it. The dairy can get a bit grainy when frozen and thawed. Just add fresh sour cream when you reheat it instead.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. If you’re using the microwave, heat it in 1-minute intervals and stir between each one. Add a splash of broth if it seems too thick after reheating.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 170-190 g
• Fat: 40-50 g
• Carbohydrates: 235-255 g

Ingredients

For the stew:

• 2 tsp sugar
• 8 oz fresh mushrooms, sliced
• 2 lb red potatoes, diced
• 1 garlic clove, minced
• 1 tbsp olive oil
• 2 tbsp cider vinegar
• 1 medium onion, chopped
• 1 cup celery, sliced
• 2 lb pork tenderloin (cut into 1-inch pieces)
• 1 cup sliced carrots
• 1 1/2 tsp dried tarragon
• 1 tsp salt
• 4 cups reduced-sodium chicken broth

For thickening and finish:

• 1/2 cup sour cream (for extra creaminess)
• 1/2 cup fat-free milk (I use Fairlife skim milk)
• 2 tbsp all-purpose flour

Optional garnishes:

• Freshly cracked black pepper
• Chopped fresh parsley (adds a burst of color and freshness)

Step 1: Brown the Pork

• 2 lb pork tenderloin, cut into 1-inch pieces
• 1 tbsp olive oil

In a medium Dutch oven over medium heat, heat the olive oil.

Add the pork tenderloin pieces in batches and cook until no longer pink on all sides.

Remove the browned pork from the pan and keep warm while you proceed with the next steps.

Step 2: Saute Onions and Garlic

• 1 medium onion, chopped
• 1 garlic clove, minced

In the same pan used for the pork, sauté the chopped onion over medium heat until it becomes crisp-tender, about 3 minutes.

Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

Step 3: Simmer the Vegetables and Broth

• 4 cups reduced-sodium chicken broth
• 2 lb red potatoes, peeled and diced
• 1 cup sliced carrots
• 1 cup celery, sliced
• 8 oz fresh mushrooms, sliced
• 2 tbsp cider vinegar
• 2 tsp granulated sugar
• 1 1/2 tsp dried tarragon
• 1 tsp salt

Add the chicken broth, diced red potatoes, sliced carrots, sliced celery, and sliced mushrooms to the pan with the sautéed onion and garlic.

Stir in the cider vinegar, granulated sugar, dried tarragon, and salt.

Bring the mixture to a boil, then reduce heat to low.

Cover and simmer for 25-30 minutes or until the vegetables are tender.

Step 4: Thicken the Stew

• 2 tbsp all-purpose flour
• 1/2 cup fat-free milk
• browned pork from Step 1

In a small bowl, combine the all-purpose flour and fat-free milk, whisking until smooth to create a slurry.

Gradually stir this mixture into the simmering vegetable mixture.

Bring everything back to a gentle boil, and cook while stirring for about 2 minutes or until the stew thickens.

Stir in the reserved cooked pork from Step 1 and heat through.

I like to use a whisk here to prevent lumps in the sauce.

Step 5: Finish and Serve

• 1/2 cup sour cream
• Chopped fresh parsley
• Freshly cracked black pepper

Reduce the heat to low and gently stir in the sour cream.

Be careful not to let the stew boil once the sour cream has been added, to prevent curdling.

Serve hot, topped with chopped fresh parsley and a sprinkle of freshly cracked black pepper if desired.

For a fresh, colorful finish, I always add a generous amount of parsley just before serving.