PORK STEW

 

A lot of stew recipes demand a significant amount of effort; however, this pork stew is simple to prepare. It will be ready in forty minutes! The leftovers are delicious. You will be able to store the leftovers in a sealed container in the fridge for three to four days.

 

Ingredients

2 tablespoons olive oil

2 pounds pork tenderloin cubed into 1-inch pieces

1 teaspoon kosher salt

½ teaspoon black pepper

1 tablespoon fresh garlic minced

2 teaspoons paprika

1 teaspoon dried thyme

½ cup low-sodium chicken broth

1 cup canned tomato sauce

1 dried bay leaf

1 tablespoon cornstarch

2 tablespoons parsley chopped

 

Pour the oil into a large, heavy saucepan. Cook for about 2 minutes on medium-high heat.

Combine the pork, kosher salt, and black pepper in a mixing bowl. Cook, stirring frequently, for 5 minutes, or until the meat is no longer raw.

Combine the garlic, paprika, and dried thyme in a mixing bowl. Add the broth and deglaze the pan, scraping the bottom to release any delicious bits stuck to the bottom.

Combine the tomato sauce and bay leaf in a mixing bowl. Bring to a boil, afterward reduce to medium heat and cook, uncovered, for ten minutes at a time till the pork has been cooked through, mixing on occasion.

In the event the stew hasn't thickened sufficiently, add a cornstarch slurry.

Take away the bay leaf and serve the stew garnished with chopped parsley.