Bavarian Pork Tenderloin Stew

• 2 (1 lb) pork tenderloin
• 2 tablespoons butter
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 cup chicken broth
• 2 tablespoons cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 teaspoon dried thyme leaves, crushed
• 1/2 lb mushroom, sliced
• 2 cups new potatoes, peeled cubed
• 1 cup sliced carrot
• 1 cup sliced celery
• 1 1/2 cups half-and-half
• 2 tablespoons flour
• 3/4 cup light sour cream

1. Cut pork tenderloins into 1-inch cubes.
2. Melt 2 tablespoons butter in a 5-quart Dutch oven.
3. Stir in pork, onions and garlic; cook until pork is browned.
4. Stir in broth, vinegar, sugar, seasonings and vegetables.
5. Bring to a boil.
6. Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.
7. In a medium bowl, slowly add light cream to flour; mixing until well blended.
8. Stir into pork mixture.
9. Heat until thickened, stirring constantly.
10. Just before serving, stir in sour cream. Heat until warm.

pork tenderloin, butter, onion, garlic, chicken broth, cider vinegar, sugar, salt, thyme, mushroom, new potatoes, carrot, celery, flour, light sour cream

Taken from www.food.com/recipe/bavarian-pork-tenderloin-stew-139893 (may not work)