Easy Pork Stew

Aromatic, hearty stovetop pork stew is perfect for cold winter nights and truly easy to make. Serve it in soup bowls, or atop rice, cauliflower rice, or spaghetti squash noodles.

This hearty stew is so tasty and comforting! Leftovers are great too, so sometimes I double the recipe to ensure I have yummy leftovers for the next few days.

I love stews. They are such a classic comfort food. But many of them require quite a bit of work, and I’m not a very patient person. This pork stew is not just delicious, but also very easy to make.

The ingredients you’ll need

Here’s an overview of what you’ll need to make this recipe. The exact measurements are included in the recipe card below:

Olive oil: I love cooking with this delicious oil. Another tasty option is to use ghee.

Pork tenderloin: Readily available at the supermarket or at Whole Foods. I use a sharp chef’s knife and cut it into 1-inch cubes.

Kosher salt and black pepper: If you use a fine salt, you should probably use less of it, or the dish could end up too salty.

Minced garlic: I use a full tablespoon, which may seem like a lot. But it adds great flavor to the stew. If you don’t have fresh garlic, it’s OK to use a teaspoon of garlic powder.

Spices: Paprika and dried thyme. since we add 2 teaspoons of paprika, which is quite a bit, you should make sure it’s very fresh. A stale spice can easily ruin a dish.

Chicken broth: I use a low-sodium broth by Pacific Natural, which has a very low sodium content. This enables me to better control the saltiness of the pork stew.

Canned tomato sauce: A link to the product I use is provided in the recipe card below.

Dried bay leaf: Adds an extra – subtle – layer of flavor to the stew. It’s not strictly needed here, so don’t buy it especially, but it does make a difference in the flavor profile of the dish.

Cornstarch: Acts as a thickener in case you feel the stew is not thick enough. Another option is to add just a bit of coconut flour, which is a very powerful thickener. The small amount needed to thicken the stew won’t impart a coconut flavor onto the dish.

Parsley: Used for garnish. You can skip it if you don’t have any on hand.

What cut of pork to use?

I use pork tenderloin in this pork stew recipe. 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 dish. It’s very flavorful and so easy to make.

Pork shoulder is an option too, but I find it’s too fatty for this particular recipe. It needs to be cooked for a longer time. So I use that when making a pork roast, pulled pork, or carnitas.

How to make a stovetop pork stew

Scroll down to the recipe card for the full recipe. Here are the basic steps:

1. Brown the pork. Cook the pork cubes in olive oil on all sides.

2. Add aromatics. Now add the garlic, paprika and thyme, and cook them briefly.

3. Deglaze. Add the broth and use it to deglaze the pan.

4. Simmer. Add the tomato sauce and bay leaf. Bring to a boil, then lower the heat and simmer until the meat is cooked through. This should take about 10 minutes.

Variations and substitutions

Here are a few ideas for changing up this recipe:

• Use dry white wine instead of chicken broth. You can then serve the stew with the same wine. Sauvignon Blanc works well.
• Use smoked paprika instead of sweet paprika.
• Add a bit of cayenne pepper – about 1/8 teaspoon – to add some heat to the dish.
• During the last 5 minutes of simmering the stew, mix in a chopped vegetable such as broccoli or cauliflower florets.

What side dishes go with 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. It’s also very good on top of spaghetti squash.

What about leftovers?

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered (to prevent splatters), in the microwave on 50% power. You can also freeze leftovers in individual containers for up to 3 months.

Never miss a recipe!

I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!

4.97 from 164 votes

Pin Recipe Share on Facebook Print Recipe Add to FavoritesGo to Favorites

Pork Stew

Aromatic, hearty stovetop pork stew is perfect for cold winter nights and truly easy to make. Serve it in soup bowls, or atop rice or cauliflower rice.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Course

Cuisine: American

Keyword: pork, stew

Servings: 4 servings

Calories: 399kcal

Author: Vered DeLeeuw

INGREDIENTS

• 2 tablespoons olive oil
• 2 lb. pork tenderloin cubed into 1-inch pieces
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon minced fresh garlic
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• 1/2 cup low-sodium chicken broth
• 1 cup canned tomato sauce
• 1 dried bay leaf
• 1 tablespoon cornstarch (optional, used to thicken the stew)*
• 2 tablespoons chopped parsley (optional, for garnish)

INSTRUCTIONS

• In a large, heavy saucepan, add the oil. Heat over medium-high heat, about 2 minutes.
• Add the pork, kosher salt, and black pepper. Cook, stirring frequently, until the meat is no longer raw, about 5 minutes.
• Stir in the garlic, paprika, and dried thyme.
• Add the broth 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 the bay leaf. Bring to a boil, then lower the heat to medium and simmer, uncovered, for 10 minutes, stirring occasionally, just until the pork is cooked through.
• If the stew hasn’t thickened enough at this point, you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 1/2 tablespoon cold water). Or try mixing in 1 teaspoon of coconut flour, which is a very powerful thickener.
• Remove the bay leaf, garnish with chopped parsley, and serve.

WATCH THE VIDEO:

NOTES

*Nutrition info includes cornstarch. You can experiment with other thickeners, including a small amount of coconut flour as suggested above. Without the cornstarch, a serving of this recipe has about 4 grams of carbs and 1 gram of fiber.

NUTRITION INFO Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and may contain errors, so you should independently verify it. It is calculated using the SparkPeople.com recipe calculator and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes.

Nutrition Facts

Pork Stew

Amount Per Serving (0.25 recipe)

Calories 399 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Sodium 621mg27%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 47g94%

* Percent Daily Values are based on a 2000 calorie diet.

NEVER MISS A RECIPE! I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!