Quick 40-Minute Pork Stew

Name: Quick 40-Minute Pork Stew
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2.5 pounds pork tenderloin; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 tablespoon fresh garlic; 2 teaspoons paprika; 1 teaspoon dried thyme; ½ cup low-sodium chicken broth; 1 cup canned tomato sauce; 1 dried bay leaf; 2 cups small broccoli or cauliflower florets; 1 tablespoon cornstarch; 2 tablespoons parsley

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180 reviews

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
445 kcal
Course
Main Course
Cuisine
American

Quick 40-Minute Pork Stew

Winston Campbell

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

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Ingredients

Servings

2 tablespoons olive oil
2.5 pounds pork tenderloin cubed into 1-inch pieces; 2 tenderloins
1 teaspoon Diamond Crystal kosher salt see notes below
½ teaspoon black pepper
1 tablespoon fresh garlic minced, or 1 teaspoon garlic powder
2 teaspoons paprika or smoked paprika
1 teaspoon dried thyme
½ cup low-sodium chicken broth or water
1 cup canned tomato sauce
1 dried bay leaf

Optional:

2 cups small broccoli or cauliflower florets or 5 ounces of spinach leaves
1 tablespoon cornstarch used to thicken the stew
2 tablespoons parsley chopped, for garnish

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Instructions

Add the oil in a large, heavy 3-liter saucepan. Heat it over medium-high heat for about 2 minutes.
Add the pork, kosher salt, and black pepper. Cook, stirring frequently, until the meat is no longer completely raw, about 5 minutes.
Stir in the garlic (or garlic powder), paprika, and dried thyme.
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.
Stir in the tomato sauce and bay leaf.
Bring the stew to a boil, then lower the heat to medium and simmer, uncovered, for up to 10 minutes, stirring occasionally, just until the pork is cooked through. Don't overcook it - see notes below.
You can stir in 2 cups of small broccoli or cauliflower florets five minutes before the stew is ready or 5 ounces of baby spinach leaves right before it's ready (add the leaves in batches).
If the stew hasn't thickened enough, mix in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water). Cook until the stew thickens, 1-2 more minutes.
Remove the bay leaf, garnish the stew with chopped parsley (if using), and serve.

Notes

Chewy meat means you've overcooked it. Pork tenderloin is a tasty cut, but it's lean and can dry easily. So make sure not to overcook it. According to the USDA, pork (except for ground pork) can be cooked to medium (145°F). There's no need for it to be cooked until it's well done.
The nutrition info includes cornstarch and parsley. It doesn't include any veggies you might add.
If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
If adding spinach leaves, add them in batches, allowing each handful to slightly wilt before adding the next.
Sometimes, I add a ½ teaspoon of red pepper flakes to add some heat to the stew.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently, covered (to prevent splatters), in the microwave at 50% power. You can also freeze the leftovers in individual containers for up to three months.

Nutrition Information

Show Details

Serving 1.5cup Calories 445kcal (22%) Carbohydrates 10g (3%) Protein 60g (120%) Fat 18g (28%) Saturated Fat 4g (20%) Sodium 656mg (27%) Fiber 2g (8%) Sugar 2g (4%)