1tablespooncornstarch(optional, used to thicken the stew)
2tablespoons parsleychopped (optional, for garnish)
Instructions
Add the oil in a large, heavy 3-liter saucepan. Heat it 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 completely raw, about 5 minutes.
Stir in the garlic (or garlic powder), paprika, and dried thyme.
Add the broth (or water) 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 the stew to a boil, then lower the heat to medium and simmer, uncovered, for 10 minutes, stirring occasionally, just until the pork is cooked through.
You can stir in 2 cups of small broccoli or cauliflower florets five minutes before the stew is ready or 5 ounces of baby spinach leaves right before it's ready (add the leaves in batches).
If the stew hasn't thickened enough, mix in a cornstarch slurry (1 tablespoon of 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 (if using), and serve.
Video
Notes
The nutrition info includes cornstarch and parsley. It doesn't include any veggies you might add.
If adding spinach leaves, add them in batches, allowing each handful to slightly wilt before adding the next.
Sometimes, I add a ½ teaspoon of red pepper flakes to add some heat to the stew.
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 also freeze the leftovers in individual containers for up to three months.