Categories: Main Dish, Pork, Stew

Ingredients

• 2 (1 lb) pork tenderloins
• 2 tablespoons butter
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 cup chicken broth
• 2 tablespoons cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 teaspoon dried thyme leaves, crushed
• 1/2 lb mushroom, sliced
• 2 cups new potatoes, peeled cubed
• 1 cup sliced carrot
• 1 cup sliced celery
• 1 1/2 cups half-and-half
• 2 tablespoons flour
• 3/4 cup light sour cream

Directions

1. Cut pork tenderloins into 1-inch cubes.

2. Melt 2 tablespoons butter in a 5-quart Dutch oven.

3. Stir in pork, onions and garlic; cook until pork is browned.

4. Stir in broth, vinegar, sugar, seasonings and vegetables.

5. Bring to a boil.

6. Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.

7. In a medium bowl, slowly add light cream to flour; mixing until well blended.

8. Stir into pork mixture.

9. Heat until thickened, stirring constantly.

10. Just before serving, stir in sour cream. Heat until warm.

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