Rosemary Pork Stew
  • 1 1/2 tbsp olive oil
  • 2 lbs pork tenderloins
  • Salt & pepper
  • 8 ounces fresh sliced mushrooms
  • 2 tsp minced garlic
  • 1 medium onion, chopped
  • 1 tbsp fresh rosemary leaves
  • 1 tbsp flour
  • 3/4 cup chicken broth
  • 2 tbsp soy sauce
  1. Put the oil in Dutch oven over medium heat. Cut the tenderloin into 3/4 inch slices. Season with salt and pepper, add to the pan, and increase the heat to high. Turn the pork over to brown on the other side. Add onion and garlic into the pan with the pork. Add the mushrooms and stir well.
  2. Sprinkle the pork mixture with 2 teaspoons of the fresh rosemary (crushed with your fingers), and the flour. Stir well. Add the chicken broth and soy sauce. Stir well, cover, and bring to a boil. Uncover and cook for about 3 minutes or until pork is just tender. (Do not overcook.) Season with salt and pepper to taste and add remaining rosemary. Serves 4