12 Light Pork Tenderloin Stew Recipes Featuring Lean Pork and Vegetables

Pork tenderloin stays lean in these stews while still giving a satisfying meal. Each recipe pairs it with vegetables for extra nutrition and flavor. You will find 12 straightforward options that work for weeknight dinners. They keep portions balanced without heavy sauces or extras. Pick the ones that match the ingredients you already have on hand.

Helpful Tips Before You Start

These tips keep your pork tenderloin stews light while highlighting the lean meat and vegetables.

Trim the Tenderloin

Pork tenderloin needs little fat removed. Slice off any silver skin before cutting the meat into stew pieces.

Load Up on Veggies Early

Add root vegetables like carrots and parsnips at the start. They release natural sweetness and help thicken the broth without extra starches.

Use Low-Sodium Broth

Choose low-sodium chicken or vegetable broth as your base. This lets the pork and vegetable flavors stand out without added salt.

Simmer Gently

Pork tenderloin turns tough if overcooked. Keep the stew at a low simmer and check the meat after 20 minutes.

Finish with Fresh Herbs

Stir in rosemary or thyme at the end. These herbs brighten the dish and reduce the need for butter or cream.

Mediterranean Herb Pork Tenderloin Stew with Eggplant and Olives

This stew pairs lean pork tenderloin with eggplant and olives in a light herb broth. It offers a satisfying meal that stays fresh and balanced without heavy sauces.

The dish brings together savory herbs, tender vegetables, and briny olives for a Mediterranean taste. It suits weeknight dinners or simple weekend cooking when you want something wholesome and easy.

Mediterranean Herb Pork Tenderloin Stew with Eggplant and Olives

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Dutch oven
• Knife
• Cutting board

Ingredients

  

• 1 pound pork tenderloin, cut into 1-inch cubes
• 1 medium eggplant, cut into 1-inch cubes
• 1/2 cup pitted Kalamata olives
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cups low-sodium chicken broth
• 1 can (14 ounces) diced tomatoes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Add the pork cubes and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
• Add the onion and garlic to the same pot. Cook for 3 minutes until the onion softens.
• Stir in the eggplant cubes and cook for another 4 minutes, stirring often.
• Return the pork to the pot. Add the oregano, thyme, salt, and black pepper. Stir to coat everything evenly.
• Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer.
• Add the Kalamata olives. Reduce heat to low, cover the pot, and cook for 25 minutes until the pork is tender and the eggplant is soft.

Notes

Simmer the stew uncovered for the last 5 minutes if you want a thicker broth. Leftovers keep well in the fridge for up to 3 days and reheat gently on the stove with a splash of broth. Skip extra salt at the table since the olives already add plenty of flavor.

Course: Main Course
Cuisine: Mediterranean
Equipment: Dutch oven, Knife, Cutting board

Thai Coconut Lime Pork Tenderloin Stew with Bok Choy and Bell Peppers

This Thai-inspired stew combines lean pork tenderloin with crisp vegetables in a light coconut broth. The lime brings a bright finish that keeps the dish fresh and balanced for any evening meal.

It works well on busy weeknights when you want something warming yet not heavy. The result is tender pork alongside slightly softened peppers and bok choy in a mildly spiced broth.

Thai Coconut Lime Pork Tenderloin Stew with Bok Choy and Bell Peppers

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 pound pork tenderloin, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 red bell peppers, sliced
• 3 heads baby bok choy, chopped
• 1 can (14 oz) light coconut milk
• 2 cups chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons Thai red curry paste
• Juice and zest of 2 limes
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the pork tenderloin pieces and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
• In the same pot, add the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
• Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
• Pour in the light coconut milk, chicken broth, and fish sauce. Return the pork to the pot and bring the mixture to a simmer. Cook for 10 minutes.
• Add the red bell peppers and simmer for 5 minutes more. Then stir in the baby bok choy and cook for 3 minutes until the greens wilt slightly.
• Remove the pot from heat. Stir in the lime juice and zest. Serve the stew over cooked rice and top with fresh cilantro.

Notes

Add the bok choy last so it stays bright and tender rather than overcooked. If the broth tastes too mild, stir in a little extra fish sauce at the end. Leftovers keep well in the fridge for two days and reheat gently on the stove without losing much texture.

Course: Main Course
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife

Mexican Chipotle Pork Tenderloin Stew with Black Beans and Corn

This stew combines lean pork tenderloin with smoky chipotle heat, tender black beans, and sweet corn. It works well for weeknight meals when you want a filling bowl without heavy cream or excess fat.

The finished dish has a light broth base with soft vegetables and pieces of pork that stay moist from gentle simmering. Fresh lime and cilantro at the end add brightness that balances the spice.

Mexican Chipotle Pork Tenderloin Stew with Black Beans and Corn

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 pound pork tenderloin, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 4 cups low-sodium chicken broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels
• 1 can (14.5 ounces) diced tomatoes
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro
• Lime wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork pieces and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
• Add the onion, garlic, and red bell pepper to the same pot. Cook until the onion softens, about 4 minutes.
• Stir in the minced chipotle peppers and cumin. Cook for 1 minute until fragrant.
• Pour in the chicken broth, diced tomatoes, black beans, and corn. Return the pork to the pot. Season with salt and black pepper.
• Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 25 minutes until the pork is tender and the vegetables are soft.
• Remove from heat. Stir in the chopped cilantro. Serve with lime wedges on the side.

Notes

For a milder version, use only one chipotle pepper and remove the seeds. Leftovers keep in the refrigerator for three days and reheat well on the stove with a splash of broth to loosen the texture. Fresh corn cut from the cob works best in summer, while frozen corn is fine any other time.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife

Moroccan Spiced Pork Tenderloin Stew with Apricots and Chickpeas

This stew brings warm spices and sweet dried apricots together with lean pork tenderloin for a light yet satisfying meal. It works well on cooler evenings when you want something comforting but still fresh and vegetable-forward. The chickpeas add a gentle creaminess while the broth stays light.

The flavor profile balances earthy cumin and coriander with a hint of cinnamon and ginger. Tender chunks of pork and soft vegetables give it a pleasant texture without feeling heavy.

Moroccan Spiced Pork Tenderloin Stew with Apricots and Chickpeas

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Measuring spoons

Ingredients

  

• 1 pound pork tenderloin, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon paprika
• 4 cups low-sodium chicken broth
• 1/2 cup dried apricots, chopped
• 1 can (15 ounces) chickpeas, drained and rinsed
• Salt and black pepper to taste
• 2 tablespoons fresh cilantro, chopped
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
• Add the onion and carrots to the same pot. Cook for 4 minutes until the onion softens. Stir in the garlic and cook for 30 seconds more.
• Sprinkle in the cumin, coriander, cinnamon, ginger, and paprika. Stir for 1 minute until the spices smell fragrant.
• Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Return the pork to the pot along with the chopped apricots and chickpeas.
• Bring the mixture to a simmer. Cook uncovered for 20 minutes until the pork is tender and the carrots are soft. Season with salt and black pepper.
• Ladle the stew into bowls and top each serving with fresh cilantro. Serve with lemon wedges on the side.

Notes

Dried apricots plump up nicely during the simmer and add a natural sweetness that balances the spices. If you want a thicker broth, mash a few chickpeas against the side of the pot before serving. Leftovers reheat well the next day, though you may need to add a splash of broth to loosen the texture.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Measuring spoons

Ginger Garlic Pork Tenderloin Stew with Shiitake Mushrooms and Snap Peas

This stew brings together lean pork tenderloin with the bright flavors of ginger and garlic. Shiitake mushrooms add earthy depth while snap peas keep the dish light and crisp. It works well on busy weeknights when you want something warm yet fresh.

The result is a clear broth base with tender pork and vegetables that hold their shape. The ginger and garlic give a gentle kick without overwhelming the other ingredients.

Ginger Garlic Pork Tenderloin Stew with Shiitake Mushrooms and Snap Peas

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Course Soup

Cuisine Asian-Inspired

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 pound pork tenderloin, cut into 1-inch pieces
• 2 tablespoons minced fresh ginger
• 4 garlic cloves, minced
• 8 ounces shiitake mushrooms, sliced
• 2 cups snap peas, trimmed
• 1 onion, diced
• 2 carrots, sliced
• 4 cups low-sodium chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 green onions, sliced

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork tenderloin pieces and cook until lightly browned on all sides, about 5 minutes.
• Stir in the diced onion, minced ginger, and minced garlic. Cook for 2 minutes until the onion softens.
• Add the sliced shiitake mushrooms and carrots. Cook for another 3 minutes, stirring occasionally.
• Pour in the chicken broth. Bring the mixture to a simmer and cook for 15 minutes until the carrots are tender.
• Add the snap peas and cook for 3 more minutes until they turn bright green but stay crisp.
• Season with salt and pepper to taste. Ladle the stew into bowls and top with sliced green onions.

Notes

Trim the snap peas right before adding them so they stay crisp in the finished stew. If you want a slightly thicker broth, mash a few of the cooked carrots against the side of the pot before stirring in the snap peas. Leftovers reheat well on the stove with a splash of extra broth to loosen the texture.

Course: Soup
Cuisine: Asian-Inspired
Equipment: Large pot, Cutting board, Knife

Italian White Bean Pork Tenderloin Stew with Kale and Tomatoes

This stew brings together lean pork tenderloin with creamy white beans and hearty kale for a filling yet light meal. It works well on busy weeknights when you want something warm and vegetable-forward without much fuss. The broth stays light, the kale keeps a slight bite, and the tomatoes add gentle acidity that balances the beans.

The flavors lean Italian with simple herbs and a touch of olive oil. Pork stays tender when simmered gently, and the beans thicken the broth just enough to feel satisfying.

Italian White Bean Pork Tenderloin Stew with Kale and Tomatoes

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 pound pork tenderloin, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bunch kale, stems removed and leaves chopped
• Grated Parmesan cheese for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork tenderloin pieces and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
• Add the diced onion to the same pot and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
• Pour in the chicken broth and add the diced tomatoes with their juice. Stir in the oregano, basil, salt, and pepper. Return the pork to the pot and bring the mixture to a simmer. Cook for 15 minutes.
• Add the white beans and simmer for another 10 minutes. Stir in the chopped kale and cook until it wilts, about 5 minutes.
• Ladle the stew into bowls and top each serving with grated Parmesan cheese.

Notes

Simmer the pork gently to keep it tender instead of boiling it hard. If the broth thickens too much after adding the beans, splash in a little extra chicken broth. Leftovers reheat well on the stove with a splash of water to loosen the texture. Skip the Parmesan if you want a dairy-free version.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife

Indian Curry Spiced Pork Tenderloin Stew with Cauliflower and Peas

This stew turns lean pork tenderloin into a satisfying meal with Indian curry spices. Cauliflower and peas add bulk and color while keeping the dish light. It comes together in one pot and works well for weeknight dinners or casual weekend meals.

The flavor is warm and savory with a gentle curry note. The pork stays tender, the cauliflower softens without falling apart, and the peas bring a touch of sweetness at the end.

Indian Curry Spiced Pork Tenderloin Stew with Cauliflower and Peas

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Dutch Oven
• Knife
• Cutting Board

Ingredients

  

• 1 pound pork tenderloin, cut into 1-inch pieces
• 1 medium head cauliflower, cut into florets
• 1 cup frozen peas
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 2 cups low-sodium chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens.
• Add the pork pieces and cook for 5 minutes, stirring occasionally, until the meat is lightly browned on all sides.
• Stir in the curry powder and cumin and cook for 1 minute until fragrant.
• Pour in the chicken broth and add the cauliflower florets. Bring the mixture to a simmer.
• Cover and cook for 15 minutes until the cauliflower is tender and the pork is cooked through.
• Stir in the frozen peas and cook uncovered for 3 minutes. Season with salt and pepper to taste.
• Remove from heat and sprinkle with chopped cilantro before serving.

Notes

Mashing a few cauliflower pieces at the end creates a thicker broth without extra ingredients. If you prefer milder heat, reduce the curry powder to one tablespoon. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.

Course: Soup
Cuisine: Indian
Equipment: Dutch Oven, Knife, Cutting Board

French Herbes de Provence Pork Tenderloin Stew with Carrots and Cremini Mushrooms

This stew pairs lean pork tenderloin with earthy cremini mushrooms and sweet carrots in a light herb broth. The mix of Herbes de Provence gives it a gentle floral note that feels comforting without being heavy. It works well for weeknight dinners when you want something warm but still vegetable forward.

The texture stays brothy rather than thick, letting the vegetables shine. Carrots soften just enough to release a little sweetness while the mushrooms keep their shape.

French Herbes de Provence Pork Tenderloin Stew with Carrots and Cremini Mushrooms

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 pound pork tenderloin, cut into 1-inch cubes
• 4 medium carrots, peeled and sliced into 1/2-inch rounds
• 8 ounces cremini mushrooms, quartered
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons Herbes de Provence
• 4 cups low-sodium chicken broth
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Season the pork cubes with salt and pepper, then add them to the pot in a single layer. Brown on all sides for about 5 minutes total, working in batches if needed. Remove the pork to a plate.
• Add the onion and garlic to the same pot. Cook for 3 minutes until the onion softens and turns translucent.
• Stir in the carrots and mushrooms. Cook for 4 minutes, stirring occasionally, until the mushrooms begin to release their liquid.
• Sprinkle the Herbes de Provence over the vegetables and stir for 30 seconds to toast the herbs lightly.
• Return the pork to the pot. Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for 25 minutes, or until the pork is tender and the carrots are cooked through.
• Taste and adjust salt and pepper if needed. Ladle into bowls and top with fresh parsley.

Notes

The mushrooms add enough body to the broth on their own, so skip any thickener if you want to keep the stew light. Leftovers reheat well the next day; warm them gently over low heat to avoid toughening the pork. If you prefer a brighter finish, add a squeeze of lemon at the table.

Course: Main Course
Cuisine: French
Equipment: Large pot, Cutting board, Knife

Greek Lemon Oregano Pork Tenderloin Stew with Green Beans and Potatoes

This stew brings together lean pork tenderloin with bright lemon and earthy oregano for a fresh take on a comforting meal. The potatoes soak up the broth while the green beans stay slightly crisp, creating a balanced mix of textures. It works well for weeknight dinners when you want something light yet filling.

The flavors stay clean and herbal without heavy sauces, making it a good fit for cooler evenings or when serving guests who prefer vegetable-forward dishes.

Greek Lemon Oregano Pork Tenderloin Stew with Green Beans and Potatoes

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Course Main Course

Cuisine Greek

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 lb pork tenderloin, cut into 1-inch cubes
• 4 medium potatoes, cut into 1-inch cubes
• 12 oz green beans, trimmed and cut into 2-inch pieces
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• Juice and zest of 2 lemons
• 2 tbsp olive oil
• 2 tbsp fresh oregano, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
• Add the onion to the same pot and cook until softened, about 3 minutes. Stir in the garlic and cook for 1 minute more.
• Return the pork to the pot. Add the potatoes, chicken broth, salt, and pepper. Bring the mixture to a simmer.
• Cover and cook for 15 minutes, stirring occasionally, until the potatoes begin to soften.
• Add the green beans and continue simmering for another 10 minutes until the beans are tender but still bright.
• Stir in the lemon juice, lemon zest, and fresh oregano. Simmer for 2 more minutes, then remove from heat.

Notes

Add the lemon zest and juice at the very end to keep the citrus flavor sharp. If the stew thickens too much while sitting, stir in a splash of broth when reheating. Fresh oregano gives the best aroma, but dried works if chopped finely and added with the broth.

Course: Main Course
Cuisine: Greek
Equipment: Large pot, Cutting board, Knife

Spanish Smoked Paprika Pork Tenderloin Stew with Pimientos and Zucchini

This stew brings together lean pork tenderloin and fresh vegetables in a light broth flavored with smoked paprika. The pimientos add a touch of sweetness while the zucchini stays tender but not mushy. It works well for weeknight dinners when you want something warming yet not heavy.

The flavor profile stays mild and smoky with a clean finish from the vegetables. Serve it with crusty bread or over a small scoop of rice to soak up the broth.

Spanish Smoked Paprika Pork Tenderloin Stew with Pimientos and Zucchini

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Course Main Course

Cuisine Spanish

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 1 pound pork tenderloin, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons smoked paprika
• 4 cups low-sodium chicken broth
• 1 cup sliced pimientos
• 2 medium zucchinis, sliced into half-moons
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
• Add the onion to the same pot and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute more.
• Sprinkle the smoked paprika over the onions and stir for 30 seconds to release its flavor.
• Pour in the chicken broth and return the pork to the pot. Add the salt and black pepper. Bring the mixture to a simmer.
• Add the pimientos and let the stew cook gently for 15 minutes.
• Stir in the zucchini slices and simmer for another 8 to 10 minutes until the zucchini is just tender.
• Remove the pot from the heat and sprinkle with the chopped parsley before serving.

Notes

Add the zucchini toward the end so it keeps some texture instead of turning soft. If the paprika starts to stick to the bottom of the pot during the initial stir, add a splash of broth right away to prevent bitterness. Leftovers reheat well on the stove with a little extra broth to loosen the consistency.

Course: Main Course
Cuisine: Spanish
Equipment: Large pot, Cutting board, Knife, Wooden spoon

Harvest Root Vegetable Pork Tenderloin Stew with Sweet Potatoes and Parsnips

This stew brings together lean pork tenderloin with sweet potatoes and parsnips for a simple fall meal. The root vegetables add natural sweetness while the pork stays tender during a gentle simmer. It works well on weeknights when you want something warming without heavy cream or thick gravy.

The finished dish has a light broth that lets the vegetables shine and a mild herb flavor from thyme. Serve it with crusty bread to soak up the juices.

Harvest Root Vegetable Pork Tenderloin Stew with Sweet Potatoes and Parsnips

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Dutch oven
• Cutting board
• Knife

Ingredients

  

• 1 pound pork tenderloin, cut into 1-inch cubes
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 parsnips, peeled and sliced into 1/2-inch rounds
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Add the pork cubes and cook until lightly browned on all sides, about 5 minutes. Remove the pork to a plate and set aside.
• Add the onion to the same pot and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more.
• Return the pork to the pot. Add the sweet potatoes, parsnips, carrots, chicken broth, thyme, salt, and pepper. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the vegetables are tender and the pork is cooked through.
• Taste and adjust salt and pepper if needed. Sprinkle with fresh parsley just before serving.

Notes

If the broth seems thin after simmering, remove the lid for the last 5 minutes to let it reduce slightly. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove with a splash of broth to loosen the texture. Skip the parsley if you prefer a simpler finish.

Course: Soup
Cuisine: American
Equipment: Large Dutch oven, Cutting board, Knife

Vietnamese Lemongrass Pork Tenderloin Stew with Rice Noodles and Fresh Herbs

This stew brings bright lemongrass and ginger notes to lean pork tenderloin while keeping the broth light and clear. Thin strips of pork cook quickly with carrots and onion, then the dish is finished with rice noodles and a big handful of fresh herbs for contrast in every bite. It works well on busy evenings when you want something warm but not heavy.

The flavors stay fresh and balanced, with fish sauce and lime adding savory depth without cream or thickeners. Vegetables stay crisp-tender, and the noodles make it filling enough for a full meal.

Vietnamese Lemongrass Pork Tenderloin Stew with Rice Noodles and Fresh Herbs

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Course Main Course

Cuisine Vietnamese

Servings 4 people

Equipment

• Large pot
• Medium pot
• Knife

Ingredients

  

• 1 tablespoon vegetable oil
• 1 pound pork tenderloin, cut into thin strips
• 2 stalks lemongrass, finely minced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 onion, thinly sliced
• 2 carrots, julienned
• 4 cups low-sodium chicken broth
• 3 tablespoons fish sauce
• 1 tablespoon lime juice
• 8 ounces rice noodles
• 1 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh Thai basil leaves
• 2 green onions, sliced

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the minced lemongrass, garlic, and ginger and cook for one minute until fragrant.
• Add the pork tenderloin strips and cook for two to three minutes, stirring until the meat is no longer pink on the outside.
• Stir in the sliced onion and julienned carrots. Cook for another two minutes to soften the vegetables slightly.
• Pour in the chicken broth and fish sauce. Bring the mixture to a gentle simmer and cook for 10 minutes so the flavors blend and the pork finishes cooking.
• While the stew simmers, cook the rice noodles in a separate pot according to package directions. Drain and divide them among four bowls.
• Stir the lime juice into the stew. Ladle the hot stew over the noodles and top each bowl with cilantro, mint, basil, and green onions.

Notes

Mince the lemongrass as finely as possible so no tough pieces end up in the bowls. If you want a bit more heat, add a sliced red chili with the garlic and ginger at the start. Leftovers keep well in the fridge for two days. Reheat the stew gently on the stove and add a splash of broth if it thickens. The herbs are best added fresh right before serving.

Course: Main Course
Cuisine: Vietnamese
Equipment: Large pot, Medium pot, Knife