Autumn Harvest Pork Stew

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!

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!

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.

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

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.

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!

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:

• Secret Ingredient Jiffy Cornbread
• Pumpkin Bread or Two-Ingredient Pumpkin Muffins
• Cheddar Biscuits with Chives and Bacon
• A simple green salad with Buttermilk Dressing
• Tossed salad with Apple Butter Vinaigrette

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.

More easy pork tenderloin recipes that you might enjoy:

• Pork Tenderloin Marinade
• One Dish Garlic and Herb Pork Tenderloin
• 4-Ingredient Bacon-Wrapped Pork Tenderloin
• Roasted Pork Tenderloin with Apples

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!

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Equipment

• Slow Cooker
• Dutch oven

Ingredients

  

1x2x3x

• 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

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