Recipe Pork Tenderloin Stew
Melt 2 tablespoons butter in a 5 quart dutch oven.
Recipe pork tenderloin stew. For this we will heat in a pan about 3 4 tablespoons of olive oil or two tablespoons of lard. Add the pork kosher salt and black pepper. Cut pork tenderloins into 1 inch cubes.
Reduce heat and simmer 30 minutes or until meat and vegetables are tender. Cook covered on low 5 6 hours or until meat and vegetables are tender. Bring to a boil reduce heat and simmer covered for 30 minutes or until vegetables are tender.
Add plums garlic bay leaves rosemary thyme and if desired olives. Transfer to a 4 qt. Stir in pork onions and garlic.
Add pork to hot oil and cook until browned 1 to 2 minutes per side. Heat over medium high heat about 2 minutes. Heat oil in a dutch oven over medium high heat.
Brown the pork in the dutch oven turning and stir so that they brown on all sides. Step 3 stir tomatoes with green chile peppers kidney beans beef broth green chile peppers chili powder basil and cumin into pork mixture. Add the potatoes carrots mushrooms celery diced tomatoes salt pepper bay leaves ginger ale and broth.
Stir in broth vinegar sugar seasonings and vegetables. In the same pan saute onion until crisp tender. Add the celerly and onions to the pan and saute for a couple of minutes.