Bavarian Pork Tenderloin Stew

Bavarian Pork Tenderloin Stew

from food.com

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

Directions

  1. 1

    Cut pork tenderloins into 1-inch cubes.

  2. 2

    Melt 2 tablespoons butter in a 5-quart Dutch oven.

  3. 3

    Stir in pork, onions and garlic; cook until pork is browned.

  4. 4

    Stir in broth, vinegar, sugar, seasonings and vegetables.

  5. 5

    Bring to a boil.

  6. 6

    Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.

  7. 7

    In a medium bowl, slowly add light cream to flour; mixing until well blended.

  8. 8

    Stir into pork mixture.

  9. 9

    Heat until thickened, stirring constantly.

  10. 10

    Just before serving, stir in sour cream. Heat until warm.