Weeknight Pork Stew (ATK)

• doses: 2

Ingredientes

1 (12-ounce) pork tenderloin, trimmed and cut into ¾-inch chunks

Salt and pepper

1 tablespoon vegetable oil

8 ounces Yukon Gold potatoes, unpeeled, cut into 1-inch chunks

4 ounces kielbasa sausage, halved lengthwise and sliced ½ inch thick

2 carrots, peeled and cut into ½2-inch chunks

1/4 cup finely chopped onion

1 garlic clove, minced

½ teaspoon herbes de Provence

2 cups chicken broth

1/4 head savoy cabbage, cored and cut into 1-inch pieces (1 cup)

1 tablespoon minced fresh chives

Instruções

1. Pat pork dry with paper towels and season with / teaspoon salt and ¼ teaspoon pepper; set aside. Heat oil in large saucepan over medium heat until shimmering. Add potatoes, kielbasa, carrots, and onion and cook, stirring constantly, until potato starch begins to release and coat other ingre- dients, about 3 minutes. Add garlic and herbes de Provence and cook until fragrant, about 30 seconds.

2. Add broth and bring to boil. Cover, reduce heat to medium-low, and simmer until vegetables are tender, about 10 minutes. Add cabbage, cover, and cook for 5 minutes longer.

3. Increase heat to high and bring to boil. Stir in pork and cook until no longer pink, about 30 seconds. Remove from heat, cover, and let sit until pork is cooked through, about 7 minutes.

4. Using back of spoon, mash about one-third of potatoes against side of saucepan until stew is slightly thickened. Season with salt and pepper to taste. Serve, sprinkled with chives.

Notas

It's important to stir the potato mixture continuously in step 1 to release the potato starch that will help give body to the stew. Green cabbage can be substituted for the savoy cabbage, but it should be added to the pot with the broth in step 2 and simmered for 15 minutes total.

TEST KITCHEN DISCOVERY Shortcuts to Big Flavor

KIELBASA Adds garlicky meatiness.

HERBES DE PROVENCE One jar, many herbs.

PORK TENDERLOIN CHUNKS Short cooking time.