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 stovetop pork stew is so tasty and comforting! 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 one 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 tasty stew. The exact measurements are included in the recipe card below:
- Extra virgin olive oil: You can use regular olive oil (it’s just as healthy), but extra-virgin is more flavorful.
- Pork tenderloin: Cube it into 1-inch cubes.
- Minced garlic: I use a full tablespoon, which may seem like a lot. But it adds great flavor to the stew.
- Paprika: since we add 2 teaspoons, make sure it’s super-fresh.
- Dry white wine: I like to use sauvignon blanc, which also accompanies this dish beautifully. If you’re not a fan of alcohol, you can use reduced-sodium chicken broth instead.
- Canned tomato sauce: make sure you use a no-salt-added brand.
- Honey: Just 1/2 tablespoon to balance out the acidity of the wine and the tomatoes.
- Seasonings: Kosher salt, black pepper, dried oregano, and dried bay leaves. If using fine salt instead of kosher salt, use just half the amount listed.
What cut of pork to use?
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 a quick stew. It needs to be cooked for a longer time. So I use that when making a pork roast.
How do you make pork stew on the stove?
Scroll down to the recipe card for the full recipe. Here are the basic steps:
- Brown the pork. Cook the pork cubes in olive oil.
- Add aromatics. Now add the garlic and paprika and cook them briefly.
- Deglaze. Add the wine and use it to deglaze the pan.
- Simmer. Add the remaining ingredients. Bring to a boil, then lower the heat and simmer until the meat is cooked through, about 15 minutes.
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.
What side dishes go with this pork stew?
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.
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- 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 canned tomato sauce, no salt added
- 1/2 tablespoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 dried bay leaves
- 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.