Quick and hearty: Pork loin stew for every occasion

Sometimes the simplest dishes are the most flavorful, and you don't need to spend hours in the kitchen to make something truly satisfying. Pork loin stew is a classic that never gets old. It's quick, affordable, and consistently turns out well. You only need a few essential ingredients, one pot, and patience. The meat melts in your mouth, the vegetables add a wonderful aroma, and the whole dish creates a delicious, homemade sauce perfect with a piece of bread or a serving of potatoes. It's one of those dishes you'll want to return to, especially when you need a reliable everyday dinner.

This recipe doesn't demand long cooking times, yet it delivers surprising tenderness and depth of flavor. Although lean, pork loin is perfect for braised dishes if you sear it properly and give it time to soften in the aromatic sauce.

Ingredients:

• 1.1 lbs of boneless pork loin
• 1 onion
• 2 cloves of garlic
• 1 carrot
• Half a red bell pepper
• 2 tablespoons of tomato paste
• 1 teaspoon of sweet paprika
• Half a teaspoon of marjoram
• 1 cup of broth
• 1 tablespoon of flour (optional, for thickening)
• 1 tablespoon of canola oil
• Salt and pepper to taste

Preparation:

1. Cut the pork loin into cubes, season with salt, pepper, and paprika, and then sear in heated oil until golden. Transfer to a pot.
2. In the same pan, sauté the chopped onion, minced garlic, carrot, and bell pepper before adding them to the meat.
3. Add tomato paste and marjoram, and pour them into the broth.
4. Cover and simmer on low heat for 40–45 minutes until the meat is tender. If the sauce is too thin, thicken it with a tablespoon of flour mixed with water.

Pork loin stew is a versatile dish that pairs well with many sides, whether you want a classic, heartier meal or a lighter summer version.

It's most commonly served with potatoes—boiled, mashed, or as puree. Their subtle flavor complements the richness of the sauce. If you'd like to change it up, prepare Silesian dumplings, potato dumplings, or gnocchi for a more traditional meal.

For a lighter option, the stew pairs well with rice, primarily jasmine or basmati, or with grains such as buckwheat, barley, or bulgur. These sides absorb the sauce well, filling the dish but not too heavy.

If you prefer quick options, serve the stew with crusty bread—preferably homemade or whole grain. This combination works well for lunch and dinner.

For any version, consider adding something fresh, such as sauerkraut slaw, cucumber salad, cucumber and radish salad, or a simple lettuce with vinaigrette. Fresh, slightly tangy sides contrast with the creamy sauce and add lightness to the dish.