PORK TENDERLOIN STEW

This thick, creamy stew is one my family requests often. It does an especially good job of warming us up on cold winter days. —Janet Allen of Belleville, Illinois




* 8 Servings
* Prep: 20 min. Cook: 40 min.

Ingredients

* 2 pork tenderloins (1 pound each), cut into 1-inch cubes
* 1 tablespoon Crisco® Pure Olive Oil
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 can (14-1/2 ounces) reduced-sodium chicken broth
* 2 pounds red potatoes, peeled and cubed
* 1 cup sliced fresh carrots
* 1 cup sliced celery
* 1/2 pound sliced fresh mushrooms
* 2 tablespoons cider vinegar
* 2 teaspoons sugar
* 1-1/2 teaspoons dried tarragon
* 1 teaspoon salt
* 2 tablespoons all-purpose flour
* 1/2 cup fat-free milk
* 1/2 cup reduced-fat sour cream

Directions

* In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.
* In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
* Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil). Yield: 8 servings.

Nutritional Analysis: 1-1/4 cups equals 293 calories, 7 g fat (3 g saturated fat), 68 mg cholesterol, 521 mg sodium, 28 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.