Special Gift Offer

Close 2 gift subscriptions for the price of 1

Lunch / Dinner

Greek Pork & Spinach Stew with Beans and Olives

The vibrant flavors of the Greek pantry, like olives, tomato, and feta, come alive in this stew, but are arranged in a slightly different way than they might be back in Greece. It’s surprising just how much depth you can get with so few ingredients and with such a short amount of cooking time.

Stews are comfort-food staples, but they can require a bit of time to cook. To expedite the process, use a quick-cooking cut of meat that doesn’t require a lengthy braising time, like pork tenderloin. You’ll be in your comfort zone in no time.


2 servings

Total Time

30 minutes

Print Recipe

Share Recipe





Test Kitchen Tip

Be sure to remove the silverskin from the pork tenderloin. It’s tough, chewy, and doesn’t melt during cooking like fat does.


Heat oil in a pot over medium. Add onions; sweat until softened, 34 minutes. Add garlic; cook 1 minute. Add pork and cook until browned, 34 minutes.

Deglaze pot with wine, scraping up any brown bits. Cook wine until nearly evaporated. Stir in broth, tomato sauce, tomato, and olives; increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer stew 10 minutes.

Stir in spinach and beans until spinach is wilted, then season stew with salt and pepper.

Nutritional Facts

Share Recipe:

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!


You May Also Like

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.