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pork tenderloin butter onion garlic chicken broth cider vinegar sugar salt thyme mushroom new potatoes carrot celery flour light sour cream
Viewed: 30 - Published at: 4 years agoIngredients
- 2 (1 lb) pork tenderloin
- 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
Method
- Cut pork tenderloins into 1-inch cubes.
- Melt 2 tablespoons butter in a 5-quart Dutch oven.
- Stir in pork, onions and garlic; cook until pork is browned.
- Stir in broth, vinegar, sugar, seasonings and vegetables.
- Bring to a boil.
- Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.
- In a medium bowl, slowly add light cream to flour; mixing until well blended.
- Stir into pork mixture.
- Heat until thickened, stirring constantly.
- Just before serving, stir in sour cream. Heat until warm.
