Description

This hearty Pork Stew recipe features tender pork tenderloin cubes simmered with potatoes, carrots, and aromatic herbs in a savory broth enriched with diced tomatoes and Worcestershire sauce. Perfectly browned and slow-cooked to develop deep flavors, this comforting stew is ideal for a satisfying family dinner and garnished with fresh parsley for a bright finish.

Ingredients

Scale

Meat and Seasoning

1.5 pounds pork tenderloin (cut into 1-inch cubes)
1 teaspoon kosher salt
½ teaspoon black pepper

Vegetables and Aromatics

1 large onion (chopped)
3 cloves garlic (minced)
4 medium russet potatoes (peeled and cut into 1-inch chunks)
3 large carrots (peeled and sliced into 1/2-inch pieces)
2 tablespoons fresh parsley (chopped, for garnish)

Liquids and Seasonings

2 tablespoons olive oil
2 tablespoons flour (for thickening)
4 cups chicken or vegetable broth
14.5 ounces diced tomatoes (with juice)
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons Worcestershire sauce
1 bay leaf

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Instructions

Heat Olive Oil: Heat the olive oil in a large pot or Dutch oven over medium-high heat to prepare for browning the meat.
Brown the Pork: Season the pork tenderloin cubes with kosher salt and black pepper. Add the pork to the hot pot in batches to prevent overcrowding. Brown all sides for 5-7 minutes until golden. Remove and set aside.
Sauté Onion and Garlic: In the same pot, add chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant, absorbing the browned bits’ flavor.
Add Flour: Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute to cook out the raw flour taste and aid in thickening the stew.
Deglaze with Broth: Pour in the chicken or vegetable broth, scraping the pot’s bottom with a wooden spoon to loosen any browned bits, which intensifies the stew’s flavor.
Add Ingredients to Pot: Return the browned pork cubes to the pot. Add diced tomatoes with their juice, potatoes, carrots, dried thyme, dried rosemary, Worcestershire sauce, and bay leaf. Stir to blend all ingredients evenly.
Simmer the Stew: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it gently simmer for 1.5 to 2 hours until the pork is tender and the vegetables are cooked through.
Adjust Seasoning: Taste the stew and add additional salt and pepper if needed. Remove the bay leaf before serving to avoid bitterness.
Serve and Garnish: Ladle the hot stew into bowls and garnish with freshly chopped parsley. Serve with crusty bread or over rice for a complete meal.

Notes

To prevent the pork from becoming tough, avoid overcrowding the pot when browning; brown in batches if necessary.
You can substitute the pork tenderloin with pork shoulder for more marbling and richer flavor, though it may require longer cooking time.
If you prefer a thicker stew, allow it to simmer uncovered for the last 15 minutes to reduce the liquid.
For gluten-free option, use gluten-free flour or a cornstarch slurry for thickening.
Fresh herbs such as thyme and rosemary can be used instead of dried, but use about three times the amount since dried herbs are more concentrated.