Pork Stew

Name: Quick Pork Stew
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 2 pounds pork tenderloin (cubed into 1-inch pieces); 1 teaspoon Diamond Crystal kosher salt; 1/2 teaspoon black pepper; 1 tablespoon fresh garlic (minced); 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 parsley (chopped (optional, for garnish))

Last updated: Oct 3, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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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.

Pork stew served in a cast-iron skillet with a napkin and a serving spoon.

Stews such as beef heart stew, okra stew, and fish stew are among my favorite comfort foods.

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.

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Ingredients
Variations
Pork Stew Instructions
Expert Tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Pork Recipes
Recipe Card

Ingredients

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.

Variations

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.

Cooking pork tenderloin cubes in olive oil.

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.

Adding broth to skillet and using it to deglaze the pan.

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:

Expert Tip

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.

Recipe FAQs

What cut of pork is best for making a stew?

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.

Does pork get more tender the longer it cooks?

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.

Can I add vegetables to this stew?

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.

Serving Suggestions

I usually serve this pork stew in soup bowls atop cauliflower rice, with a side of a green vegetable such as roasted green beans, roasted asparagus, or steamed broccoli.

It's also excellent on spaghetti squash, zucchini noodles, shirataki noodles, or sauteed spinach.

Storing 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 at 50% power.

You can freeze the leftovers in individual containers for up to three months.