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Bavarian Pork Tenderloin Stew Recipe

This hearty Bavarian Pork Tenderloin Stew is a fall-inspired recipe perfect for Oktoberfest or any chilly evening! Tender pork cubes simmer in a rich broth with onions, garlic, and root vegetables, creating a comforting and flavorful stew. Served over egg noodles with crusty German rye bread, this easy stovetop recipe is quicker than you think! Get ready to savor the authentic taste of Bavaria.

Prep Time 20 mins
Cook Time 55 mins
Calories 319 kcal
Protein 56g
Rating 4.6 (16 Reviews)
Bavarian Pork Tenderloin Stew 86

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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
  • 0 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

  1. Cut 1.5 lbs pork tenderloin into 1-inch cubes.
  2. Melt 2 tablespoons butter in a 5-quart Dutch oven over medium-high heat.
  3. Add 1 large onion, chopped, and 2 cloves garlic, minced, to the Dutch oven. Cook until softened, about 5 minutes.
  4. Add the pork cubes to the Dutch oven and cook until browned on all sides.
  5. 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.
  6. Add 1 cup chopped carrots, 1 cup chopped potatoes, and 1/2 cup chopped celery to the Dutch oven.
  7. 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.
  8. In a medium bowl, whisk together 1/4 cup all-purpose flour and 1/2 cup heavy cream until smooth.
  9. Stir the cream mixture into the pork stew.
  10. Bring to a gentle simmer and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.
  11. Stir in 1/2 cup sour cream just before serving.
  12. 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

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes European Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Pork German Easy European Dinner Party Fall Stews Stove Top Dietary Low Sodium Seasonal Low Calorie Comfort Food Low Carb Low In Something Meat Pork Loins Taste Mood Equipment Presentation Served Hot