This Pork Tenderloin Stew Recipe is the ultimate comfort food for a chilly day. Delicious pork tenderloin cooks to perfection with carrots, onions, garlic, mushrooms and potatoes in a thick and rich white wine sauce. It's the perfect family dinner.
A spell of chilly fall weather got me wanting to make some family favorite warm and cozy recipes. My Irish Lamb Stew with Guinness and Beef Tenderloin Stew along with this pork stew recipe are dishes my husband requests when the temperatures start to plunge.
My classic pork stew is hearty, delicious and ready in about an hour. That's much less time than the typical stew recipe. Quick cooking and always melt-in-your-mouth tender pork tenderloin is the key to this speedy stew recipe.
It's also the perfect make ahead one pot meal. I've got lots of one pan dinner recipes for you to try. The dish has so much flavor that improves over a couple days in the refrigerator. The pork, carrots, mushrooms and potatoes absorb the rich wine sauce making the stew even more amazing and tasty.
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why you'll love this recipe for stewed pork
- Ready in an hour ~ Pork tenderloin is lean, tender and cooks quickly. The result is a speedy stew recipe. Most stews take 2-3 hours to cook as they use less tender cuts of pork. This type of meat has tough connective tissue requiring a longer cooking time to tenderize the pork.
- It's made in one pot ~ A large Dutch oven or stock pot is all that's needed to make this dinner the whole family will love.
- Leftovers are delicious ~ Like many stew recipes, this classic pork stew tastes even better the next day. The flavors of the ingredients blend together and make for the perfect comfort food. It's a great choice for a make ahead meal.
ingredients & substitutions
Gather these ingredients for the best pork stew. If substitutes can be made they're listed. Scroll to the recipe card for a full list of ingredients.
- Bacon ~ Try diced pancetta too.
- Pork tenderloin ~ I use tenderloin as it cooks quickly and stays tender. Skip pork butt or shoulder. They require a long cooking time. Pork loin is an option, but it can a more tough cut of meat.
- Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
- Fresh ground black pepper ~ It's more flavorful than already ground pepper.
- All purpose flour ~ 1 tablespoon cornstarch mixed with 2 tablespoons water is a thickening substitute.
- Salted butter ~ The touch of salt in the butter accentuates all the flavors.
- Yellow onion ~ Vidalia onion is an alternative.
- Carrots ~ Try parsnips in place of the carrots.
- Button mushrooms ~ Meaty cremini mushrooms are an option.
- Russet potatoes ~ Yukon Gold are my first choice as a substitute. Try sweet potatoes or red potatoes too.
- Garlic ~ Fresh or prechopped garlic are options.
- Italian herb blend ~ Pick up this versatile mix of dried basil, oregano, thyme, marjoram and rosemary at the grocery store.
- Dry white wine ~ Choose Pinot Grigio, Sauvignon Blanc or Chardonnay. Skip cooking wines as they're too salty.
- Reduced sodium chicken stock ~ Regular chicken stock is an alternative. Adjust the amount of salt added so the stew isn't too salty.
- whole grain mustard ~ This hearty and pungent mustard adds extra texture and bite to the dish. Substitute Dijon mustard if you'd like.
- Green peas ~ Frozen peas are best in the recipe.
- Fresh parsley ~ Fresh herbs add bright flavor to the rich stew.
recipe details
Combine the ingredients using everyday kitchen tools to make this hearty pork tenderloin stew. This is a brief overview of the recipe. Scroll to the recipe card for the full instructions.
1. In a large Dutch oven or stock pot over medium heat, cook the bacon until crispy. Remove the bacon to a bowl.
2. Toss the cubed pork tenderloin with flour, kosher salt and black pepper. Quickly sauté in the bacon fat. Remove the pork to a bowl.
3. Add the salted butter, onion, carrots, mushrooms and garlic and sauté for 5-6 minutes.
4. Add the potatoes, wine and spices. Stir to combine. Bring to a low boil and reduce the liquid by about half.
5. Stir in the flour and cook for 1-2 minutes.
6. Slow add the chicken stock. Add the mustard. Stir to combine the ingredients. Bring to a boil then simmer for 10 minutes.
7. Add the pork and any accumulated juices to the pot. Stir to combine. Simmer for 5 minutes.
8. Stir in the peas. Top the stew with the parsley and bacon.
Hint: Quickly sear the pork tenderloin cubes to medium rare. This takes about 3-4 minutes. The pork will finish cooking in the stew and stay deliciously tender and juicy. And the browned bits left in to pot add rich flavor to the stew.
variations
Try some of these variations to make the recipe one of your favorites.
- Spicy - Add some chili pepper flakes or ½ to 1 teaspoon of chili powder along with spice blend to add heat to the dish. Or add a few shakes of hot sauce on top of a piping hot bowl of the stew.
- Add different root vegetables - Instead of some or all the carrots, mushrooms, and russet potatoes, add chunks of parsnips, sweet potatoes and/or butternut squash.
- Low carb - Replace the potatoes with cauliflower florets.
- Gluten free - Skip tossing the pork in flour before searing it. Use gluten free stock. Also replace the flour used for thickening the sauce with 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
recommended equipment
Having the right equipment can make cooking a breeze. I recommend the following kitchen utensils and equipment for this recipe.
- cutting boards
- chef knife
- Dutch oven or stock pot
- measuring cups
- metal measuring spoons
- spatula
storage and heating
Follow these tips for storing the stew in the refrigerator or freezer.
- Refrigerator ~ Completely cool any leftover stew and store in an airtight container (I use these meal prep containers) in the refrigerator for up to 4 days. To reheat, microwave on 60 percent power for 1-2 minutes. Continue heating at 30 second intervals until heated through. Alternately heat in sauté pan over medium low heat or a 350 degree F oven for 15-20 minutes.
- Freezer ~ Completely cool the stew and store leftovers in an airtight container in the freezer for up to 2 months. Thaw in the fridge. To reheat, microwave on 60 percent power for 1-2 minutes. Continue heating at 30 second intervals until heated through. Alternately heat in sauté pan over medium low heat or a 350 degree F oven for 15-20 minutes.
expert tip
Take care not to recook the stew when reheating it. This can lead to tough pork. You want to gently heat the stew. Stir it occasionally to disperse the heat throughout the pork stew as it's warming up.
frequently asked questions
The pork cubes should be browned as they add extra flavor to the stew. Brown the meat in batches. If the pot is overcrowded, the meat will steam and not get the charred brown spots which add so much flavor.
Non-drinkers can skip the wine and add all chicken stock instead.
Cubed beef tenderloin or boneless chicken breast can be substituted for the pork.
Pork stew will last in the refrigerator up to 4 days. It can be frozen up to 2 months.
what to serve with pork stew
These are my favorite dishes to serve with this recipe:
more pork recipes to try
Looking for other recipes like this? Try these:
If you make my pork tenderloin stew recipe, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram. Thank you!
Recipe
Pork Tenderloin Stew Recipe with Bacon
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This Pork Tenderloin Stew Recipe is the ultimate comfort food for a chilly day. Delicious pork tenderloin cooks to perfection with carrots, onions, garlic, mushrooms and potatoes in a thick and rich white wine sauce.
Ingredients
- ¼ pound bacon, cut in 1 inch pieces
- 2 pounds pork tenderloin, cut in 1 ½ inch cubes
- kosher salt
- fresh ground black pepper
- 4 tablespoons all purpose flour, divided
- 2 tablespoons salted butter
- 1 medium onion, diced, about 1 cup
- 2 medium carrots, cut in 1 inch pieces, about 1 cup
- 10 ounces of white mushrooms, quartered, about 2 cups
- 2 medium russet potatoes, cut in 1 inch chunks, about 2 cups
- 4 garlic cloves, minced
- 1 teaspoon Italian herb blend
- ½ cup dry white wine
- 2 cups low sodium chicken stock
- 1 tablespoon whole grain mustard
- 1 cup green peas
- 2 tablespoons chopped fresh parsley
Instructions
- Cook bacon: In a stock pot or dutch oven over medium heat, add the bacon. Cook until crispy. Remove from the pan and set aside. Leave the bacon fat in the pot.
- Season the pork: Season the pork with kosher salt and pepper. Toss with 2 tablespoons of the flour.
- Sear the pork: Increase the heat to medium high. Add the pork and sear until brown in spots, about 3-4 minutes. Place the pork in a bowl and set aside. If necessary, sear the pork in batches as you don't want to crowd the pot. The pork should be cooked to medium rare as it'll finish cooking in the stew.
- Sauté the vegetables: Reduce the heat to medium. Add to the pot the butter, onion, carrots, mushroom and garlic. Sauté the vegetables for 5-6 minutes or until the onions and mushrooms begin to soften.
- Add potatoes and liquids: Add the potatoes, thyme and white wine. Stir and cook for about 3-4 minutes or until the liquid is reduced by about a half.
- Thicken the sauce: Add the flour, stir to combine and cook about 1 minute.
- Add stock and simmer: Add the chicken stock and mustard and stir to combine. Bring to a low boil. Reduce to a simmer continue cooking for 10-15 minutes or until the potatoes are fork tender.
- Add cooked pork: Return the seared pork tenderloin to the pot along with any accumulated juices. Stir in the green peas. Simmer for about 5 minutes or until the pork is heated through.
- Garnish and serve: Sprinkle with the fresh parsley and the crispy bacon. Serve.
Notes
Variations ~
Spicy - Add some chili pepper flakes or ½ to 1 teaspoon of chili powder along with spice blend to add heat to the dish. Or add a few shakes of hot sauce on top of a piping hot bowl of the stew.
Add different root vegetables - Instead of some or all the carrots, mushrooms, and russet potatoes, add chunks of parsnips, sweet potatoes and/or butternut squash.
Low carb - Replace the potatoes with cauliflower florets.
Gluten free - Skip tossing the pork in flour before searing it. Use gluten free stock. Also replace the flour used for thickening the sauce with 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: entrée
- Method: cook on stove top
- Cuisine: American
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 493
- Sugar: 5 g
- Sodium: 997 mg
- Fat: 17.5 g
- Saturated Fat: 6.9 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 26.1 g
- Fiber: 4.6 g
- Protein: 52.4 g
- Cholesterol: 141 mg
Alan
Great quick recipe! I loved that the pork tenderloin cooked so fast and dinner was ready in such a short time. And the leftovers were delish!
Amy Casey
So glad you enjoyed my recipe Alan!!