This hearty stovetop pork stew is perfect for the cooler months and great to make ahead of time for those busy work nights. Packed with protein this stew is sure to satisfy the whole family.
NUTRITIONAL INFO PER SERVE (4 serves)
399 Cal | 19 Fats | 6 Carbs | 47g Protein
• 2 tablespoons olive oil
• 900g pork tenderloin cubed into 1-inch pieces
• 1 teaspoon Sea Salt Flakes
• ½ teaspoon black pepper
• 1 tablespoon minced fresh garlic
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• ½ cup low-sodium chicken broth
• 1 cup tinned, diced tomatoes
• 1 dried bay leaf
• 1 tablespoon cornstarch (optional, used to thicken the stew)*
• 2 tablespoons chopped parsley
STEP BY STEP
1) In a large, heavy saucepan, add the oil. Heat over medium-high heat, about 2 minutes.
2) Add the pork, salt, and black pepper. Cook, stirring frequently, until the meat is no longer raw, about 5 minutes.
3) Stir in the garlic, paprika, and dried thyme.
4) Add the broth and use it to deglaze the pan – scrape the bottom of the pan to loosen any tasty bits stuck to the bottom.
5) Stir in the tomato and the bay leaf. Bring to a boil, then lower the heat to medium and simmer, uncovered, for 10 minutes, stirring occasionally, just until the pork is cooked through.
6) If the stew hasn’t thickened enough at this point, you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 ½ tablespoon cold water). Or try mixing in 1 teaspoon of coconut flour, which is a very powerful thickener.
7) Remove the bay leaf, plate up and garnish with chopped parsley to serve.