Quick 40-Minute Pork Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
445 kcal
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Course
Main Course
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Cuisine
American
Quick 40-Minute Pork Stew
Description
Quick 40-Minute Pork Stew starts by searing cubed pork tenderloin with kosher salt and pepper, then layering flavor with garlic, paprika, and dried thyme. The pan is deglazed with chicken broth to capture browned bits, then tomato sauce and a bay leaf are added to create a savory base.
The stew is simmered until the pork is cooked through but still tender, avoiding dryness. Optional additions like broccoli florets, cauliflower, or spinach leaves can be stirred in towards the end of cooking, lightly cooking the vegetables without losing texture.
This stew offers a thick, tomato-forward sauce balanced by herbs and spices, suitable for serving as a warming meal solo or with side dishes. It requires minimal active time and no complicated steps.
Careful attention to pork doneness is key to prevent toughness, and the stew can be thickened with cornstarch slurry if needed. Leftovers store well refrigerated or frozen and can be evenly reheated to preserve quality.
Ingredients
- 2 tablespoons olive oil
- 2.5 pounds pork tenderloin cubed into 1-inch pieces; 2 tenderloins
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 tablespoon garlic minced, or 1 teaspoon garlic powder, fresh
- 2 teaspoons paprika or smoked paprika
- 1 teaspoon thyme dried
- ½ cup chicken broth or water, low-sodium
- 1 cup tomato sauce canned
- 1 bay leaf dried
Optional:
- 2 cups broccoli or 5 ounces of spinach leaves, small florets; or cauliflower florets
- 1 tablespoon cornstarch used to thicken the stew
- 2 tablespoons parsley chopped, for garnish
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
- Cook pork tenderloin just until done to avoid chewiness; avoid overcooking.
- If substituting salt, adjust quantity as different brands vary in saltiness.
- Add spinach leaves in batches, allowing each to wilt slightly before adding more.
- Leftover stew can be refrigerated for 3-4 days or frozen up to three months; reheat gently covered to avoid splatters.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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