It is bitter cold here in Chicagoland! The wind chill a whopping -30 below and our furnace has not shut off trying to keep the Charmer warm inside. Such a hard task for our furnace since the Charmer was built with NO insulation in the walls. We pulled out an oil filled heater in the living room to help keep us warm.
In cold weather there’s nothing better then a hot bowl of soup or stew. Tonight I decided to make a Creamy Pork Stew which has become one of Mr. Charmer’s favorite. Mr. Charmer is a pork lover, me not so much, but I do love this recipe.
It has a thick and creamy based and the spice tarragon just marries so well with all the other ingredients.
All of my recipes starting in 2014, since I went Gluten and Dairy free in Nov. 2012, will always has GF & DF versions. Both versions are available to print out at the bottom of the post.
I started making this in the Fall and took photos then but just wasn’t up to taking another set for tonight’s post.
Don’t let the ingredients list scare you, this is a whole meal in one pot. Serve with a salad and your all set!
[print_this]Creamy Pork Tenderloin Stew
Yield: 8 servings.
2.5 pork tenderloins (1 pound each), cut into 1-inch cubes (I’ve also made using pork loin roast or chops)
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 pounds red potatoes, peeled and cubed
1 cup sliced fresh carrots
1 cup sliced celery
1/2 pound sliced fresh mushrooms
2 tablespoons cider vinegar
2 teaspoons sugar (I used Stevia)
1-1/2 teaspoons dried tarragon
1 teaspoon salt
4 tablespoons all-purpose gluten free or regular flour
1 cup almond mile or fat-free milk
1/2 cup vegan sour cream or reduced-fat sour cream
1) In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.
2) In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
3) Combine flour and milk until smooth; gradually stir into vegetable mixture.
4) Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil). [/print_this]