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Prepare an easy pork stew recipe in a Dutch oven or in your slow cooker! Full of sweet potatoes, apples, onion and pork tenderloin, this Autumn Harvest Pork Stew is an easy and healthy dinner that showcases the season’s best flavors!

Close up shot of a bowl of pork stew with a spoon and fresh herbs

Cozy up to a big, warm bowl of this hearty and satisfying pork stew! The sweet-and-savory combination of apples, sweet potatoes, and a broth made with apple cider is a rich celebration of all that fall has to offer. Best of all, you can simmer a batch in your Crock Pot all day, or whip up the meal on the stovetop. Either way, it’s a convenient and nourishing supper that the whole family will enjoy!

Ladle in a white pot of pork stew

How to prepare Pork Stew:

I’m showing you the slow cooker method here, but I’ve also included the stovetop Dutch oven instructions in the recipe below.

Pork Stew Ingredients:

  • Sweet potatoes
  • Russet potatoes
  • Apples
  • Vidalia onion
  • Roasted Garlic and Herb Pork Tenderloin (or other boneless pork tenderloin)
  • Fresh thyme, rosemary, salt and pepper
  • Apple cider (or apple juice)
  • Chicken broth

First, place potatoes, apples and onion in the bottom of a slow cooker.

Raw vegetables for pork stew in slow cooker

Next, add pork, thyme, rosemary, salt and pepper. Pour cider and broth over top.

Raw pork tenderloin added to Crock Pot for stew recipe

I like to use this Roasted Garlic & Herb marinated fresh pork tenderloin, because it adds a ton of easy flavor to the dish. If you can’t find this exact pork tenderloin in your store, you can use any similar marinated flavor that you prefer — or just use a plain boneless pork tenderloin. If using a plain, unseasoned tenderloin, I recommend adding extra seasoning (such as a couple of cloves of garlic) to your stew.

Overhead shot of garlic and herb pork tenderloin in package

Cover the pot and cook the stew on LOW for 6-8 hours or on HIGH for 3-4 hours. The potatoes will be tender and the pork will be incredibly tender!

Overhead shot of ladle in a Crock Pot scooping up pork stew

What to serve with Pork Stew:

Thanks to the protein, starch and vegetables, this is a classic one pot meal! There’s really no need to add any sides; however, if you’d like to pair the stew with something more, here are a few great options:

Front shot of a bowl of pork stew on a wooden table

Cook’s Tips and Recipe Variations:

  • To freeze the stew: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer. 
  • Can you reheat pork stew? Absolutely! This freezer-friendly meal is a great make-ahead option. The stew will stay fresh in the refrigerator for about 3 days, or will keep in the freezer for up to 3 months in an airtight container or Ziploc freezer bag. To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
  • I’ve used a combination of sweet potatoes and russet potatoes, but you can choose just one type of potato to use instead. For instance, use 4 sweet potatoes (and no russets) — or use 4 russets (and no sweet potatoes). Whatever you like best!
  • While I prefer fresh herbs when they’re available, you can substitute with 1 teaspoon of dried thyme and 1/2 teaspoon dried rosemary, if necessary.
  • This pork stew with cider has a lovely sweet-and-savory flavor to it. However, if you prefer a more savory stew, you can swap out the cider and just use an additional 1 cup of chicken broth.
  • I chose a pork tenderloin for this recipe because the meat becomes very tender in a short amount of time (perfect for the stovetop), and it doesn’t have a lot of fat that might make your soup “greasy.” That said, you can also use 1 lb. of other pork stew meat — such as pork shoulder (or “Boston Butt pork roast”) — in lieu of the tenderloin. If you’re using the pork shoulder, I recommend preparing the stew with the slow cooker method, since that cut of meat requires a longer, slower cooking time in order to become tender.
  • I like the sweet-tart taste of Granny Smith apples in this recipe, but you can use any firm-flesh apples that you prefer. Other great options include Braeburn, Honey Crisp and Pink Lady apples. You just want to pick an apple that holds up better during that long cook time (they will still break down and become very soft — adding subtle texture and flavor to the stew).
  • Is pork stew healthy? Yes! Thanks to the lean protein, fruit and vegetables, this hearty and satisfying stew is loaded with vitamins and minerals that nourish your body — with just 167 calories per cup.
Overhead shot of pork stew in a Dutch oven with a ladle for serving

More easy pork tenderloin recipes that you might enjoy:

Close up shot of a bowl of pork stew with a spoon and fresh herbs

Autumn Harvest Pork Stew

Prep: 15 minutes
Cook: 6 hours
0 minutes
Total: 6 hours 15 minutes
Servings 8 cups
Calories 167 kcal
Full of sweet potatoes, apples, onion and pork tenderloin, this Autumn Harvest Pork Stew is an easy and healthy dinner for fall! Perfect for the slow cooker or Dutch oven!

Ingredients
  

  • 2 medium sweet potatoes (about 8 ounces each), peeled and cubed
  • 2 medium russet potatoes (about 6 ounces each), peeled and cubed
  • 2 small Granny Smith apples, cored and diced
  • 1 medium Vidalia onion, diced
  • 1 (18.4 ounce) Roasted Garlic & Herb pork tenderloin, diced into 1-inch cubes (or see note below to substitute with a plain boneless pork tenderloin)
  • 1 tablespoon fresh thyme leaves
  • 1 ½ teaspoons fresh minced rosemary
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup apple cider (or apple juice)
  • 1 cup chicken broth

Instructions

SLOW COOKER INSTRUCTIONS:

  • Place potatoes, apples and onion in the bottom of a slow cooker. Add pork, thyme, rosemary, salt and pepper. Pour cider and broth over top. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Serve immediately.

STOVETOP INSTRUCTIONS:

  • Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced pork to the pot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
  • Add onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in cider and broth, scraping any browned bits from the bottom of the pot.
  • Stir in thyme, rosemary, salt, pepper and pork. Bring to a boil; reduce heat and cover. Simmer (covered) on low heat until pork is very tender, about 20 minutes.
  • Stir in potatoes and apples; simmer (covered) on low heat until potatoes are just tender, about 20 minutes. Serve immediately.

Notes

  • I like to use this Roasted Garlic & Herb marinated fresh pork tenderloin, because it adds a ton of easy flavor to the dish. If you can’t find this exact pork tenderloin in your store, you can use any similar marinated flavor that you prefer — or just use a plain boneless pork tenderloin. If using a plain, unseasoned tenderloin, I recommend adding extra seasoning (such as a couple of cloves of garlic) to your stew.
  • To freeze the stew: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer. 
  • Can you reheat pork stew? Absolutely! This freezer-friendly meal is a great make-ahead option. The stew will stay fresh in the refrigerator for about 3 days, or will keep in the freezer for up to 3 months in an airtight container or Ziploc freezer bag. To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
  • I’ve used a combination of sweet potatoes and russet potatoes, but you can choose just one type of potato to use instead. For instance, use 4 sweet potatoes (and no russets) — or use 4 russets (and no sweet potatoes). Whatever you like best!
  • While I prefer fresh herbs when they’re available, you can substitute with 1 teaspoon of dried thyme and 1/2 teaspoon dried rosemary, if necessary.
  • This pork stew with cider has a lovely sweet-and-savory flavor to it. However, if you prefer a more savory stew, you can swap out the cider and just use an additional 1 cup of chicken broth.
  • I chose a pork tenderloin for this recipe because the meat becomes very tender in a short amount of time (perfect for the stovetop), and it doesn’t have a lot of fat that might make your soup “greasy.” That said, you can also use 1 lb. of other pork stew meat — such as pork shoulder (or “Boston Butt pork roast”) — in lieu of the tenderloin. If you’re using the pork shoulder, I recommend preparing the stew with the slow cooker method, since that cut of meat requires a longer, slower cooking time in order to become tender.
  • I like the sweet-tart taste of Granny Smith apples in this recipe, but you can use any firm-flesh apples that you prefer. Other great options include Braeburn, Honey Crisp and Pink Lady apples. You just want to pick an apple that holds up better during that long cook time (they will still break down and become very soft — adding subtle texture and flavor to the stew).
  • Is pork stew healthy? Yes! Thanks to the lean protein, fruit and vegetables, this hearty and satisfying stew is loaded with vitamins and minerals that nourish your body — with just 167 calories per cup.
This recipe is adapted from a recipe that I originally found in a local cookbook called, Eat and Explore Virginia.

Nutrition

Serving: 1cupCalories: 167kcalCarbohydrates: 27.6gProtein: 12.1gFat: 1.3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gCholesterol: 31.6mgSodium: 643.2mgPotassium: 293.8mgFiber: 2.8gSugar: 7.5g
Keyword: pork stew in a Dutch oven, pork stew in a slow cooker, pork stew recipe, pork tenderloin recipe
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. I was so pleased to see your blog mentioned and your photo in the September Relish issue in the Richmond Times-Dispatch. All the best to you and your family.

    1. Thank you, Jayne! That’s so fun that you noticed the recipe feature! 🙂 I appreciate your support and your kind note.