Ingredients for Bavarian Pork Tenderloin Stew
- 1 1/2 lbs pork tenderloin
- 2 tablespoons butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1 teaspoon dried thyme
- mushroom
- 1 cup chopped potatoes
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon black pepper
- as needed egg noodles
- as needed crusty German rye bread
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How to Make Bavarian Pork Tenderloin Stew
- Cut 1.5 lbs pork tenderloin into 1-inch cubes.
- Melt 2 tablespoons butter in a 5-quart Dutch oven over medium-high heat.
- Add 1 large onion, chopped, and 2 cloves garlic, minced, to the Dutch oven. Cook until softened, about 5 minutes.
- Add the pork cubes to the Dutch oven and cook until browned on all sides.
- Stir in 4 cups beef broth, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon dried thyme, 1/2 teaspoon dried marjoram, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1 cup chopped carrots, 1 cup chopped potatoes, and 1/2 cup chopped celery to the Dutch oven.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the pork and vegetables are tender.
- In a medium bowl, whisk together 1/4 cup all-purpose flour and 1/2 cup heavy cream until smooth.
- Stir the cream mixture into the pork stew.
- Bring to a gentle simmer and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.
- Stir in 1/2 cup sour cream just before serving.
- Heat through gently, being careful not to boil. Serve hot over egg noodles with crusty German rye bread.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
15g
Fat
39g
Carbs
5g
