- 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
- 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.
- 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.