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Quick Pork Stew

2-pork tenderloins (about 1 1/2-lbs each)
1/4-cup all-purpose flour
1-onion, chopped
3-tbsp chopped fresh parsley
1/2-cup dry white wine
1 2/3-cups chicken stock
Salt, pepper, vegetable oil, and butter

Cut pork into 1" cubes
In shallow dish, combine flour with 1/4-tsp each salt and pepper
Toss pork in flour mixture to coat evenly, reserving excess flour mixture
In nonstick skillet, heat 1-tbsp oil over medium-high heat
Brown pork all over in three batches, adding up to 1-tbsp more oil to pan if necessary
Using slotted spoon, transfer pork to plate
Drain fat from skillet and reduce heat to medium
Add 1-tbsp butter to pan
Sauté onion and 2-tbsp of the parsley until onion is golden, about 3 minutes
Sprinkle with reserved flour mixture; cook, stirring for 1-minute
Gradually stir in wine, then stock
Bring to simmer and simmer for 3 minutes
Return pork and any accumulated juices to pan
Simmer until sauce is thickened and just a hint of pink remains inside pork, about 3-minutes
Sprinkle with remaining parsley

Makes 4 servings