Quick Pork Stew - Healthy Recipes Blog (2024)

Here's an overview of the ingredients needed to make this pork stew. The exact measurements are included in the recipe card below.

• Olive oil: I love cooking with this delicious oil. Another tasty option is to use ghee.
• Pork tenderloin: You'll need two of them, each weighing around 1 ¼ pounds. Use a sharp chef's knife to cut them into 1-inch cubes.
• Minced fresh garlic: I use a full tablespoon, which may seem like a lot. But it adds great flavor to the stew.
• To season: Kosher salt, black pepper, paprika, and dried thyme. Since we add 2 teaspoons of paprika, which is quite a bit, you should ensure it's fresh.
• Chicken broth: I typically use a low-sodium broth by Pacific Natural. This enables me to better control the saltiness of the stew.
• Canned tomato sauce: I usually use the Whole Foods brand.
• Dried bay leaf: Adds an extra layer of flavor to the stew. It's not strictly needed here, so don't buy it especially, but it does make a difference in the dish's flavor profile.
• Cornstarch: Acts as a thickener.
• Parsley: Used for garnish. You can skip it if you don't have any on hand.

Change Up Your Liquid

You can use dry white wine instead of chicken broth. You can then serve the stew with the same wine. Sauvignon Blanc works well.

Another option is to simply use water, as shown in the photo below. While not as flavorful as broth or wine, the stew comes out great with just water.

Change Up The Spices

Sometimes, I use smoked paprika instead of sweet paprika. It adds a nice smoky flavor to the dish.

You can use a heaping teaspoon of garlic powder if you don't have fresh garlic, as shown in the photo below.

Sometimes, as shown in the photo below, I add a ½ teaspoon of red pepper flakes to add some heat to the dish.

Add Vegetables

During the last 5 minutes of simmering the stew, mix in two cups of chopped vegetables such as small broccoli or cauliflower florets. Other (higher carb) options include baby carrots or peas.

You can also add a 5-ounce bag of raw baby spinach leaves into the stew once it's done, as shown in the photo below. Add the spinach in batches, allowing each handful to slightly wilt before adding the next.

Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this recipe:

Cube the pork tenderloins. They'll probably have a small amount of fat attached to them. It's okay to leave it on. There's no need to trim it.

Season the pork cubes with salt and pepper. Cook them in olive oil on all sides.

Add the garlic (or garlic powder), paprika, and thyme, and cook them briefly.

Add the broth (or water) and use it to deglaze the pan - scrape the bottom of the pan to loosen any tasty bits stuck to the bottom.

Then add the tomato sauce and bay leaf.

Bring the mixture to a boil, then lower the heat and simmer the stew until the pork is cooked through and the sauce has thickened. This should take about 10 minutes.

You can add small broccoli or cauliflower florets five minutes before the stew is done or add baby spinach leaves at the end of cooking.

If needed, mix in a cornstarch slurry to thicken the stew.

Expert Tip

Pork tenderloin is a tasty cut, but it's lean and can dry out quickly. So make sure not to overcook it.

According to the USDA, pork (except for ground pork) can be cooked to medium. There's no need for it to be cooked until it's well done.

What cut of pork is best for making a stew?

Does pork get more tender the longer it cooks?

While this is true (with some limitations) for a fatty cut like pork shoulder, and assuming you use a slow cooking method, it's not true for a lean cut such as pork tenderloin. That's why I cook this pork stew for a short time.

Can I add vegetables to this pork stew?

Yes. During the last five minutes of simmering the stew, you can mix in two cups of chopped vegetables, such as small broccoli or cauliflower florets. You can also mix in 5 ounces of baby spinach leaves when the stew is ready.

Serving Suggestions

I usually serve this pork stew in soup bowls on its own or atop cauliflower rice or mashed cauliflower, as shown in the photo below:

If I didn't add any veggies to the stew (and sometimes even if I did), I like to add a side such as roasted cauliflower (shown below), roasted green beans, roasted asparagus, or steamed broccoli.

This stew is also excellent on spaghetti squash, zucchini noodles, shirataki noodles, or sauteed spinach.

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered (to prevent splatters), in the microwave at 50% power.

See the photo below - this is how I usually store the leftovers, in a glass food storage container. You can also freeze the leftovers in individual containers for up to three months.

More Pork Recipes

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Quick Pork Stew

This aromatic and hearty pork stew is easy to make and perfect for cold winter nights. The leftovers are excellent!

Servings: 4 servings

Calories: 445kcal

Add Your Own Notes

Nutrition per Serving

Serving: 1.5cup | Calories: 445kcal | Carbohydrates: 10g | Protein: 60g | Fat: 18g | Saturated Fat: 4g | Sodium: 656mg | Fiber: 2g | Sugar: 2g

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