This aromatic, hearty stove top pork stew is perfect for cold winter nights and truly easy to make. Serve it in soup bowls, or atop rice or cauliflower rice.
This stove top pork stew is so tasty and comforting, and so easy to make.
I love stews. They are such a classic comfort food. But many stews require quite a bit of work, and I’m not a very patient person. This easy stove top pork stew is not just delicious, but also very easy to make.
What kind of pork is used for stew?
I use pork tenderloin in this pork stew. Although when I buy pork tenderloin, I usually default to making either a simple roasted pork tenderloin, or bacon-wrapped pork tenderloin.
But an interesting way to cook pork tenderloin is to make this aromatic, hearty pork stew. It’s very flavorful, and so easy to make.
So how do you make pork stew on the stove?
Scroll down to the recipe card for the full recipe. But basically you brown the pork and aromatics in some oil, add liquids, and simmer until done, about 15 minutes.
But is pork healthy?
I realize that some believe that pig meat is inherently unhealthy. I’m not one of them. Pork tenderloin is a good source of protein and other important nutrients. I also believe that modern pork meat is just as “clean” as any other meat.
How to serve pork stew?
I usually serve it in soup bowls, or atop rice or cauliflower rice, with a side of a green vegetable such as green beans.
What about leftovers?
You can keep leftover pork stew in the fridge, in an airtight container, for 3-4 days. Reheat them leftovers gently, covered (to prevent splatters), in the microwave on 50% power. You can also freeze leftovers in individual containers for up to 3 months.
Pork Stew
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 2 lb. pork tenderloin, cubed into 1-inch cubes
- 1 tablespoon minced garlic
- 2 teaspoons paprika
- 1/2 cup dry white wine
- 1 cup no-salt-added tomato sauce
- 1/2 tablespoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 dried bay leaves
INSTRUCTIONS
- In a large, heavy saucepan, add the oil. Heat over medium-high heat, about 2 minutes.
- Add the pork cubes. Cook until browned, about 2 minutes on each side.
- Add the garlic and paprika and cook, stirring, 30 seconds.
- Add the wine and use it to deglaze the pan - scrape the bottom of the pan with a heat-resistant spatula to loosen any tasty bits stuck to the bottom.
- Stir in the remaining ingredients. Bring to a boil, lower heat to medium, and simmer, uncovered, for 10-15 minutes, stirring occasionally, just until pork is cooked through. Remove the bay leaves and serve.
