This aromatic and hearty pork stew, perfect for cold winter nights, is so easy to make.
I like serving it in soup bowls, atop rice, cauliflower rice, or spaghetti squash noodles.
Many stew recipes require a lot of work, but this pork stew is easy to make. It's ready in 40 minutes! The leftovers are excellent, so sometimes I double the recipe to ensure I have tasty leftovers.
Here's an overview of the ingredients needed 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: I use a sharp chef's knife to cut it into 1-inch cubes.
- Minced fresh garlic: I use a full tablespoon, which may seem like a lot. But it adds great flavor to the stew.
- To season: Kosher salt, black pepper, paprika, and dried thyme. Since we add 2 teaspoons of paprika, which is quite a bit, you should ensure it's fresh.
- Chicken broth: I typically use a low-sodium broth by Pacific Natural. This enables me to better control the saltiness of the stew.
- Canned tomato sauce: I usually use the Whole Foods brand.
- Dried bay leaf: Adds an extra 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 dish's flavor profile.
- Cornstarch: Acts as a thickener in case you feel the stew is not thick enough.
- Parsley: Used for garnish. You can skip it if you don't have any on hand.
- Use dry white wine instead of chicken broth. You can then serve the stew with the same wine. Sauvignon Blanc works well.
- Sometimes, I use smoked paprika instead of sweet paprika. It adds a nice smoky flavor to the dish.
- Use a teaspoon of garlic powder if you don't have fresh garlic.
- Sometimes, I add a bit of cayenne pepper - about ⅛ teaspoon - to add some heat to the dish.
- Add veggies: During the last 5 minutes of simmering the stew, mix in 1-2 cups of a chopped vegetable such as broccoli or cauliflower florets. Other (higher carb) options include baby carrots or peas. You can also mix 1-2 cups of raw baby spinach leaves into the stew once it's done.
Pork Stew Instructions
Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this recipe:
Cube the pork tenderloin.
Cook the pork cubes in olive oil on all sides.
Add the garlic, paprika, and thyme, and cook them briefly.
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.
Then add the tomato sauce and bay leaf.
Bring the mixture to a boil, then lower the heat and simmer until the pork is cooked through and the sauce has thickened. This should take about 10 minutes. Here's what the stew looks like when it's done:
Pork tenderloin is a tasty cut, but it's lean and can dry out quickly. So make sure not to overcook it.
According to the USDA, pork (except for ground pork) can be cooked to medium. There's no need for it to be cooked until it's well done.
I use pork tenderloin. It's a lean and tender cut, perfect for a quick-cooking stew like this one.
Pork shoulder is an option, too, but it's too fatty for this particular recipe. It needs to be cooked longer to melt away the fat. So, I prefer to use that when making a pork roast, pulled pork, or carnitas.
While this is true (with some limitations) for a fatty cut like pork shoulder, and assuming you use a slow cooking method, it's not true for a lean cut such as pork tenderloin. That's why I cook this stew for a short time.
Yes. During the last five minutes of simmering the stew, you can mix in 1-2 cups of a chopped vegetable such as broccoli or cauliflower florets.
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 at 50% power.
You can freeze the leftovers in individual containers for up to three months.
More Pork Recipes
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Quick Pork Stew
- 2 tablespoons olive oil
- 2 pounds pork tenderloin cubed into 1-inch pieces
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ½ teaspoon black pepper
- 1 tablespoon fresh garlic minced
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- ½ 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 parsley chopped (optional, for garnish)
- In a large, heavy saucepan, add the oil. Heat over medium-high heat for 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 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 ½ tablespoons of cold water). Cook until the stew thickens, 1-2 more minutes.
- Remove the bay leaf, garnish the stew with chopped parsley, and serve.
- The nutrition info includes cornstarch. Without the cornstarch, a serving of this recipe has about 4 grams of carbs and 1 gram of fiber.
- Pork tenderloin is a tasty cut, but it's lean and can dry easily. So make sure not to overcook it. According to the USDA, pork (except for ground pork) can be cooked to medium. There's no need for it to be cooked until it's well done.
- 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 at 50% power. You can freeze the leftovers in individual containers for up to three months.