Add to Collection
Go to Collections
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.
Servings 6 servings
- 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
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.
Calories: 376kcal | Carbohydrates: 5g | Protein: 44g | Fat: 17g | Saturated Fat: 4g | Sodium: 483mg | Fiber: 1g | Sugar: 3g