Pork Tenderloin Stew Recipe with Bacon
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.
Servings: 6 servings
Calories: 493kcal
Equipment
- cutting boards
- chef knife
- Dutch oven or a stock pot
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.
Nutrition
Serving: 1/6 of recipe | Calories: 493kcal | Carbohydrates: 26.1g | Protein: 52.4g | Fat: 17.5g | Saturated Fat: 6.9g | Cholesterol: 141mg | Sodium: 997mg | Fiber: 4.6g | Sugar: 5g