While we were on our recent trailer trip, I fixed Grilled Herb and Garlic Marinated Pork Tenderloin. (Recipe soon to be posted.) But, because I am lazy, I brought the frozen two pack along on the trip. If I had been a better person, I would have divided the package when I got home from the grocery store before placing it in our home freezer. And then I wouldn’t have had leftovers to worry about while traveling. But what’s done is done. And life goes on.

So, faced with a leftover package of cooked pork tenderloin that is better traveled than a lot of folks, I decided to make stew with it. And I am very glad I did. Because the stew turned out to be pretty darn tasty. And it helped me use up some of the yellow beans we had been given from our dear neighbors Vicki and Mark. (Vicki has the greenest thumb I know.) Anyway, the ingredient list for this recipe might look a bit forbidding, but don’t be afraid, the stew really does come together fairly quickly.

So, that’s it for today. Mr. C. has a gig tonight, so I am off the hook for dinner. Not that I mind cooking dinner you realize. But having someone else do the cooking and prep clean up once in a while, doesn’t break my heart either.

On a different note, if you are a travel buff, you might enjoy reading my latest trip report entitled September 2022 Travel Trailer Trip – Glacier National Park.

Hope you enjoy the report as well as this recipe.

And as always, peace and love to all.

½ c. boiling water

¼ c. broken dried mushrooms (I use dried porcini mushrooms)

2 T. extra virgin olive oil

1 sm. onion, chopped

2 carrots, diced

2 celery stalks, diced

2 garlic cloves, minced

¾ tsp. dried rosemary

1 tsp. dried thyme

¾ tsp. kosher salt

freshly ground black pepper

2 bay leaves

½ c. dry white wine

2-4 c. diced leftover pork tenderloin 

4 c. chicken broth

1 T. tomato paste

2 c. peeled and diced sweet or regular potato (the pieces should be fairly small)

2 c. fresh green or yellow beans (or combination), cut into 1-inch pieces

2 T. unsalted butter, room temp., opt.

2 T. all-purpose flour, opt.

Stir the boiling water and dried mushroom pieces together in a small bowl. Set aside.

Heat the olive oil in a large, covered pot or Dutch oven. Add the onion, carrots, and celery. Cook until the onion starts to soften. Add the garlic and cook for one minute.  

Stir in the dried rosemary, thyme, salt, pepper, and bay leaves. Add the white wine and cook until all the liquid has evaporated.

Then add the diced cooked pork, chicken broth, and tomato paste. Bring to a boil, reduce heat, and simmer covered for 1 hour or until pork is tender.

Add the sweet potato, beans, and rehydrated dried mushrooms. (Liquid and all.)  Bring to a boil, reduce heat, and simmer covered for 20 minutes or until the sweet potato pieces are tender. Taste and adjust seasoning. (You will probably need a bit more salt.)

If the stew is not thick enough, mush the butter and flour together (Beurre Manié) and add to the pot. Stir well. Then simmer for an additional 10 minutes uncovered.

This stew is great with Whole Wheat and Cornmeal Buttermilk Biscuits with Sharp Cheddar Cheese and Black Pepper. Recipe to be published soon.