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 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 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 pork stew. The exact measurements are included in the recipe card below:
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Another tasty option is to use butter.
Pork tenderloin: Readily available at the supermarket or at Whole Foods. I use a sharp chef’s knife and 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. If you don’t have fresh garlic, it’s OK to use a teaspoon of garlic powder.
Paprika: since we add 2 teaspoons, which is quite a bit, you should make sure it’s super-fresh. A stale spice can easily ruin a dish.
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. Also, no sugar added.
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, or the stew could turn out too salty.
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 or carnitas.
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 on all sides.
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. This should take about 15 minutes.
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. But it’s a truly versatile main dish that can go with anything.
What about leftovers?
You can keep leftover pork stew in the fridge, in an airtight container, for 3-4 days. Reheat the 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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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 canned tomato sauce, no salt added
- 1/2 tablespoon honey
- 1 teaspoon Diamond Crystal 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.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.