German Pork Stew
- 1 pound(s) pork tenderloin, trimmed of fat
- 1 teaspoon(s) olive oil
- 1 medium yellow onion, diced
- 2 leeks, white parts only, sliced
- 2 teaspoon(s) caraway seeds, crushed
- 1 teaspoon(s) fennel seeds, crushed
- 1/4 teaspoon(s) celery seeds
- 1 tablespoon(s) Dijon mustard
- 1 teaspoon(s) ground black pepper
- Zest and juice of 1 orange
- 1 quart(s) low-sodium chicken broth
- 1 large sweet potato, peeled and diced
- 1 1/2 cup(s) shredded cabbage
- 2 ribs celery, diced
- Salt, to taste
- 1/2 cup(s) fat-free plain Greek-style yogurt
- 2 tablespoon(s) ketchup
- 2 tablespoon(s) sweet pickle relish
- Chopped fresh dill, to garnish
- 1. Cut the tenderloin into slices 1½ inches thick. In a bowl, toss the sliced pork with the olive oil.
- 2. Heat a large saucepan over medium-high. Add the pork and brown, about 2 to 3 minutes per side. It does not need to cook through. Add the onion and leek and continue to cook until the vegetables soften and begin to brown, about 5 to 6 minutes.
- 3. Add the caraway seeds, fennel seeds, celery seeds, mustard, black pepper, orange zest, orange juice and chicken broth. Bring to a boil, cover and reduce heat to maintain a simmer. Cook until pork is very tender, 15 to 20 minutes,
- 4. When the pork is tender, use a slotted spoon to remove the meat from the liquid. Using 2 forks, shred the pork to bite-size chunks, then return it to the pot. Add the sweet potato, cabbage and celery. Continue to simmer until the vegetables are tender, about 15 minutes. Season with salt.
- 5. In a small bowl, stir together the yogurt, ketchup and relish. Serve the stew topped with a dollop of the yogurt mixture and a sprinkling of fresh dill.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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