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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