Pork Stew

Kitchen Tested
  • Yield 8 servings

Pork tenderloin offers a low fat, high protein alternative to other fattier red meat.

The cider gives this stew a great flavor and is super served over mashed potatoes.


3 pounds pork tenderloin, cut into 1-inch cubes
Salt and pepper to taste
1/3 cup all-purpose flour
2 large onions, halved and thinly sliced
3 cups apple cider
1 (10 1/2-ounce) can beef broth
1 (16-ounce) package baby carrots


  1. Heat a large pot coated with nonstick cooking spray over medium-high heat. Add the pork and brown lightly on all sides. Sprinkle the meat with salt and pepper while browning. When all the meat is brown, about 6 minutes, sprinkle with the flour and stir vigorously. Stir in the onions. Cook 3 minutes, stirring constantly. Gradually add the cider and beef broth.
  2. Cover and simmer for 1 hour, remove the lid, add carrots and continue cooking for 20 minutes longer or until the meat is very tender and the carrots are done.



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