Pork loin stew: A simple dish with timeless appeal

Sometimes the simplest dishes taste the best, and you don't need to spend hours in the kitchen to make something delicious. Pork loin stew is a classic that never gets old. It's quick, affordable, and always turns out well – all you need are a few essential ingredients, one pot, and patience. The meat melts in your mouth, the vegetables add their aroma, and together they create a delicious homemade sauce that begs for a piece of bread or a serving of potatoes. It's one of those dishes you want to return to, especially when you need a reliable everyday dinner option.

This recipe doesn't require long cooking, and the result is surprising with the meat's tenderness and flavour depth. Although lean, pork loin is perfect for braised dishes—you just need to sear it properly and give it a moment to soften in the aromatic sauce.

Ingredients:

                                              
• 500 grams 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,
• 250 millilitres 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 it 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 in 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 very versatile dish. It pairs well with many sides, depending on whether you prefer a classic, more filling meal or a lighter summer version.

It's most commonly served with potatoes – boiled, mashed, or as puree. Their delicate flavour nicely balances the intensity of the sauce. To diversify the dish, you can prepare Silesian dumplings, potato dumplings, or gnocchi – a perfect solution for a more traditional meal.

In a lighter version, the stew pairs well with rice, primarily jasmine or basmati, or with grains – buckwheat, barley, or bulgur. These sides absorb the sauce well and make the dish filling yet not overwhelming.

If you like quick solutions, you can also serve the stew with crusty bread – preferably homemade or whole grain. This combination works well for both lunch and dinner.

For each version, it's worth adding something fresh – sauerkraut slaw, cucumber salad, cucumber and radish salad, or simple lettuce with vinaigrette. Fresh, slightly tangy sides contrast nicely with the creamy sauce and add lightness to the dish.