Prep time: 20 minutes

Cook time: 20 minutes

Servings: 4

INGREDIENTS:

• 2 tbsp olive oil
• 2 pounds pork tenderloin cubed into 1-inch pieces (we didn’t have a tenderloin, but our pork loin chops are just as delicious in this recipe!)
• ½  tsp salt
• ½  tsp black pepper
• 1 tbsp fresh garlic minced
• 2 tsp paprika
• 1 tsp dried thyme
• ½  cup chicken broth
• 1 cup canned tomato sauce
• 1 dried bay leaf
• 1 tbsp cornstarch (alternative: arrowroot powder) (optional)
• 2 tbsp parsley chopped (optional, for garnish)

Suggested addition: try adding your favourite seasonal or frozen veggies to your stew to increase its nutritional value!

INSTRUCTIONS:

1. In a large, heavy saucepan, add the oil. Heat over medium-high heat for about 2 minutes.
2. Add the pork, salt, and black pepper. Cook, stirring frequently, until the meat is no longer raw, about 5 minutes.
3. Stir in the garlic, paprika, and dried thyme.
4. Add the broth and use it to deglaze the pan - scrape the bottom of the pan to loosen any tasty bits stuck to the bottom.
5. Stir in the tomato sauce and bay leaf. Bring to a boil, then lower the heat to medium and simmer, uncovered, for 10 minutes, stirring occasionally, just until the pork is cooked through (don’t overcook it!).
6. If the stew hasn’t thickened enough at this point, you can mix in a cornstarch/arrowroot powder slurry (1 tbsp cornstarch/arrowroot powder mixed with 1½ tbsp cold water). Cook until the stew thickens, 1-2 more minutes.
7. Remove the bay leaf, garnish the stew with chopped parsley, serve, and enjoy!

‍