Pork Tenderloin Stew

• 2  pounds pork tenderloin; cut into 1-inch pieces
• 1  tablespoon olive oil
• 1  medium onion; chopped
• 1  garlic clove; minced
• 1  14-1/2 ounce can chicken broth
• 2  pounds red potatoes; peeled and diced
• 1  cup carrots; sliced
• 1  cup celery; sliced
• 1/2  pound mushrooms; sliced
• 2  tablespoons cider vinegar
• 2  teaspoons sugar
• 1 1/2 teaspoons dried tarragon
• 1  teaspoon salt
• 2  tablespoons all-purpose flour
• 1/2  cup milk
• 1/2  cup sour cream

1.  In a nonstick dutch oven, cook pork in oil over medium heat until no longer pink; remove and keep warm.

2.  In the same pan, saute onion until crisp-tender.  Add garlic; cook 1 minute longer.  Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil.  Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

3.  Combine flour and milk until smooth; gradually stir into vegetable mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add pork and heat through.  Reduce heat; stir in sour cream just before serving (do not boil).