This stovetop pork stew is perfect for every cold winter nights, easy to make with a few ingredients.
- 2 tablespoons olive oil
- 2 lb. pork tenderloin cubed into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon minced fresh garlic
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- ½ cup low-sodium chicken broth
- 1 cup canned tomato sauce
- 1 dried bay leaf
- 2 tablespoons chopped parsley (optional, for garnish)
- 1/2 cup pf baby carrots
- 1 cup of small potatoes (cut in quarters)
- In a large, heavy saucepan, add the oil. Heat over medium-high heat for about 2 minutes.
- Add the pork, kosher salt, and black pepper. Cook, stirring frequently, until the meat is no longer raw, about 5 minutes.
- Stir in the garlic, paprika, and dried thyme.
- 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.
- Stir in the tomato sauce 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. Add carrots and potatoes.
- Remove the bay leaf, garnish with chopped parsley, and serve with rice.