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Export 14 ingredients for grocery delivery
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!
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