Ingredients
2 pork tenderloins (1 pound each), cut into 1-inch cubes1 tablespoon olive oil1 medium onion, chopped1 garlic clove, minced1 can (14-1/2 ounces) reduced-sodium chicken broth2 pounds red potatoes, peeled and cubed1 cup sliced fresh carrots1 cup sliced celery1/2 pound sliced fresh mushrooms2 tablespoons cider vinegar2 teaspoons sugar1-1/2 teaspoons dried tarragon1 teaspoon salt2 tablespoons all-purpose flour1/2 cup fat-free milk1/2 cup reduced-fat sour cream
Preparation
In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.
In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil).
