Pork Tenderloin Stew

Ingredients

• 2 pounds pork tenderloin, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 4 cups reduced-sodium chicken broth
• 2 pounds red potatoes, peeled and cubed
• 1 cup sliced fresh carrots
• 1 cup sliced celery
• 1/2 pound sliced fresh mushrooms
• 2 tablespoons cider vinegar
• 2 teaspoons sugar
• 1-1/2 teaspoons dried tarragon
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1/2 cup fat-free milk
• 1/2 cup sour cream
• Optional: Chopped fresh parsley and cracked pepper

Directions

1. In a medium Dutch oven over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.
2. In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
3. Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil). If desired, top with parsley and cracked pepper.

Nutrition

1-1/4 cups: 305 calories, 9g fat (3g saturated fat), 74mg cholesterol, 665mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 0.500 fat.