Creamy Pork Tenderloin Stew

8 Servings (1 serving = roughly 300-400 calories)


2 pork tenderloins (1 pound each), cut into 1-inch cubes
1 medium onion, chopped
1 garlic clove, minced
2 cups chicken broth
2 pounds red potatoes, peeled and cubed
1 cup sliced fresh carrots
1 cup sliced celery
1/2 pound sliced fresh mushrooms
2 tablespoons cider vinegar
2 teaspoons sweetener
1-1/2 teaspoons dried tarragon
1 teaspoon salt
2 tablespoons all-purpose flour
1/2 cup fat-free milk, plain almond milk, or other low-calorie milk
1/2 cup reduced-fat sour cream


1. In a large non-stick skillet (sprayed with non-stick spray) over medium heat, cook pork in batches until no longer pink; remove and keep warm.

2. In the same pan, sauté onion until crisp-tender.

3. Add garlic and cook 1 minute longer.

3. Add the broth, vegetables, vinegar, sweetener, tarragon and salt and bring to a boil.

4. Reduce heat, cover and simmer for 25-30 minutes or until vegetables are tender.

5. In a separate bowl, combine flour and milk and stir until smooth. Gradually pour this into the vegetable mixture, while stirring.

6. Bring everything to a boil, cook and stir for 2 minutes or until thickened.

7. Add pork and heat through.

8. Serve into individual bowls and stir in 1-2 tbsp sour cream just before serving.

(Original recipe found here:

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October 30, 2022 2:57 pm

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