Pork Tenderloin Stew full of carrots, potatoes and corn.
Pork Tenderloin Stew
I made this stew the other day, it’s perfect for a winter day. It is great the day you make but even better the next day as most stews are. You can add any vegetables you want, I added mushrooms to this one because I had some in the refrigerator I needed to use up. You can cook it on the stove or in the oven at 350, totally up to you.
- 1 pork tenderloin
- 2 tablespoons oil
- 2 tablespoons flour
- salt and pepper
- 1 medium onion - chopped
- 3 carrots - cut into chunks
- 2 stalks celery- cut into chunks
- 3 potatoes - cut into chunks
- 2 ears of corn taken off the cob
- 1/2 cup peas
- 4 cups water or chicken broth
- 1/2 teaspoon poultry seasoning
- 3 tablespoons flour
- 1/4 cup water
- Cut the pork tenderloin into chunks, salt and pepper the pieces and roll in the flour. Add the oil to a dutch oven and when it is hot brown the tenderloin. When it is browned remove it to a bowl, cover and put in the fridge. Add the celerly and onions to the pan and saute for a couple of minutes. Add the carrots and the water or chicken broth. Let cook until vegetables are tender. (about 30 minutes)
- Add the remaining vegetables and the meat back into the pot. Cook for 15 minutes, then thicken with the flour and water. Adjust seasonings to taste.
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