Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Season the pork tenderloin cubes with salt and pepper. Add the pork to the pot in batches, if necessary, to avoid overcrowding. Brown the pork on all sides for about 5-7 minutes. Remove the pork and set it aside.

Step 3

In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

Step 4

Add the flour to the onion and garlic mixture, stirring well for about 1 minute to cook the flour.

Step 5

Pour in the broth and deglaze the pot by scraping the bottom to release any browned bits.

Step 6

Return the pork to the pot. Add the diced tomatoes (with juice), russet potatoes, carrots, thyme, rosemary, Worcestershire sauce, and bay leaf. Stir well to combine.

Step 7

Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the pork is tender and the vegetables are cooked through.

Step 8

Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.

Step 9

Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over rice, if desired. Enjoy!