Best 5 Bavarian Pork Tenderloin Stew Recipes

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Bavarian pork tenderloin stew is a delectable dish that embodies the rich culinary heritage of Bavaria, a region in southeastern Germany renowned for its hearty and flavorful cuisine. This enticing stew showcases tender and succulent pork tenderloin, lovingly braised in a symphony of aromatic spices, savory vegetables, and a velvety sauce. As the stew gently simmers, the pork tenderloin absorbs the essence of the flavorful broth, resulting in a melt-in-your-mouth experience. Whether you're a seasoned home cook or just starting your culinary journey, this article will guide you through the steps of creating an authentic Bavarian pork tenderloin stew that will tantalize your taste buds and transport you to the heart of Bavaria.

Let's cook with our recipes!

BAVARIAN PORK TENDERLOIN STEW



Bavarian Pork Tenderloin Stew image

Pork tenderloins are one of my favorites. This stew is so quick, tasty and easy to do on the stove that even you wont believe it. The German in me loves the flavors and we love it over noodles with a hearty German rye bread. Reminds you of fall and Oktober fest!

Provided by LAURIE

Categories     Stew

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

2 (1 lb) pork tenderloin
2 tablespoons butter
1 large onion, chopped
1 garlic clove, 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 mushroom, sliced
2 cups new potatoes, peeled cubed
1 cup sliced carrot
1 cup sliced celery
1 1/2 cups half-and-half
2 tablespoons flour
3/4 cup light sour cream

Steps:

  • 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.

Nutrition Facts : Calories 319, Fat 14.8, SaturatedFat 7.9, Cholesterol 105.7, Sodium 382.8, Carbohydrate 17.5, Fiber 2.1, Sugar 3.9, Protein 28.5

BAVARIAN PORK LOIN



Bavarian Pork Loin image

I got the recipe for this tender pork roast from an aunt, who made it all the time. What a delicious taste sensation with sauerkraut, carrots, onions and apples.-Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 7

1 boneless pork loin roast (3 to 4 pounds)
1 can (14 ounces) Bavarian sauerkraut, rinsed and drained
1-3/4 cups chopped carrots
1 large onion, finely chopped
1/2 cup unsweetened apple juice
2 teaspoons dried parsley flakes
3 large tart apples, peeled and quartered

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the sauerkraut, carrots, onion, apple juice and parsley; spoon over roast. Cover and cook on low for 4 hours. , Add apples to slow cooker. Cover and cook 2-3 hours longer or until meat is tender. Remove roast; let stand for 10 minutes before slicing. Serve with sauerkraut mixture.

Nutrition Facts :

PORK AND BLACK BEAN STEW



Pork and Black Bean Stew image

My Brazilian friend makes this for me occasionally and it is fabulous!

Provided by MICHELLE0011

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 large onion, chopped
1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
1 (19 ounce) can black beans, drained and rinsed
¼ cup water
1 ½ cups chicken stock
3 chorizo sausages, cut into 1/2 inch thick pieces
2 bay leaves
salt and pepper to taste

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
  • Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g

BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)



Bayrischer Schweinebraten (Bavarian Roast Pork) image

Roast pork is totally simple to make, and because my nieces keep asking for the recipe, I've published it here now.

Provided by International Recipes

Categories     Trusted Brands: Recipes and Tips

Time 3h20m

Yield 6

Number Of Ingredients 14

2 ¼ pounds boneless pork loin roast
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 teaspoon sweet paprika
½ teaspoon caraway seeds
2 teaspoons grainy mustard
1 tablespoon vegetable oil
1 large onion, quartered
2 carrots
⅛ celeriac (celery root), chopped
1 spring onion, chopped
2 cups water, or as needed - divided
2 tablespoons butter, or to taste
2 tablespoons cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
  • Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
  • Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
  • Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
  • Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
  • Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 9.6 g, Cholesterol 92.9 mg, Fat 21.1 g, Fiber 1.8 g, Protein 28.3 g, SaturatedFat 8.2 g, Sodium 531.6 mg, Sugar 2.6 g

PORK TENDERLOIN STEW



Pork Tenderloin Stew image

This thick, creamy stew is one my family requests often. It does an especially good job of warming us up on cold winter days. -Janet Allen of Belleville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

2 pork tenderloins (1 pound each), cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 pounds red potatoes, peeled and cubed
1 cup sliced fresh carrots
1 cup sliced celery
1/2 pound sliced fresh mushrooms
2 tablespoons cider vinegar
2 teaspoons sugar
1-1/2 teaspoons dried tarragon
1 teaspoon salt
2 tablespoons all-purpose flour
1/2 cup fat-free milk
1/2 cup reduced-fat sour cream

Steps:

  • In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm. , In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil).,

Nutrition Facts : Calories 293 calories, Fat 7g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

Bavarian Pork Tenderloin Stew (Detailed Recipe Summary and Pro Cooking Hacks):

Are you ready to embark on a culinary journey to Bavaria, Germany? This Bavarian Pork Tenderloin Stew recipe captures the rustic authenticity and heartwarming flavors of this traditional dish. Let's dive into a detailed summary of the recipe, including pro cooking tips and essential techniques, and a flavorful conclusion that will leave you craving more.

  • Tender Pork Indulgence: Savor the succulent texture of perfectly seared and braised pork tenderloin. Its inherent juiciness blends seamlessly with the aromatic broth, creating a harmonious symphony of flavors.
  • Mirepoix Foundation: Lay the foundation with a classic mirepoix of carrots, celery, and onions. This aromatic trio provides a harmonious balance of flavors and sweetness that complements the richness of the stew.
  • Savor the Beer Broth: Embrace the Bavarian tradition by incorporating beer into the broth. Its malty notes impart a distinctive character, enhancing the overall depth of the stew.
  • Enriching Stock: Enliven the stew with a combination of beef and vegetable stock. Their harmonious flavors provide a rich and flavorful base for the stew, elevating it to culinary heights.
  • Herbaceous Embrace: Add a touch of aromatic herbs like thyme, rosemary, and sage. Let their fragrant essences infuse the stew, creating a symphony of herbaceous notes that awaken your senses.
  • Savory Condiment Harmony: Serve the stew with a selection of delectable condiments that elevate the taste experience. From tangy sour cream to tangy horseradish, each offering adds a unique dimension of flavors to the hearty stew.
  • Accompaniments for Culinary Delight: Enhance the culinary experience by pairing the stew with a choice of accompaniments. Consider fluffy dumplings, succulent späzle, or crusty breads. Each option offers a complementary textural contrast to the wholesome stew.
Conclusion: A Taste of Bavarian Culinary Delight:

Bavarian Pork Tenderloin Stew encaps

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