Ingredients:
2 (1 lb) pork tenderloins
2 tablespoons butter
1 large onions, chopped
1 garlic cloves, 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 mushrooms, sliced
2 cups new potatoes, peeled cubed
1 cup sliced carrots
1 cup sliced celery
1 1/2 cups half-and-half
2 tablespoons flour
3/4 cup light sour cream
Directions:
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.
Servings: 8
Time preparation: 15 min.
Time total: 55 min.