Pork Tenderloin Stew
Delicious Pork Tenderloin Stew Served Over Creamy Mashed Potatoes! Comfort Food!
Servings: 10
Equipment
- Crockpot
Ingredients
- 2 Pork Tenderloins
- 1 Cup Flour (I use Gluten Free)
- 2-3 Tbs Olive Oil
- 2 Qrts Beef Broth
- 3 Cups Carrots
- 1 Cup Celery
- 1 Lrg Vidalia Onion (or onion of choice)
- Thyme, Rosemary, and Sage
- Salt and Pepper to taste
- 2-3 Tbs Corn Starch
Instructions
- Cut tenderloins in half length-wise, then cut into 1-2 inch chunks
- In a large bowl, season flour with salt and pepper
- Dredge the pork in the flour mixture
- Heat a large non-stick skillet on medium heat then add 2-3 tablespoons of olive oil. The flour can stick easily so a good amount of oil and a non-stick skillet help.
- Brown the pork in the skillet until the flour turns a nice golden brown. Then transfer to the crockpot.
- Add remaining ingredients. I like to tie the herbs with string and add them to the stew in one bouquet.
- Set your crockpot on your desired cook time and let the stew slow-cook.
- If you want a thicker gravy, transfer 1 cup of broth to a small pot. Add cornstarch and which over low-medium heat until thickened.
- Serve over Mashed butter potatoes