Country-Style Pork Stew for Two

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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 ½-inch chunks

¼ cup finely chopped onion

1 garlic clove, minced

½ teaspoon herbes de Provence

2 cups chicken broth

¼ head savoy cabbage, cored and cut into 1-inch pieces (1 cup)

1 tablespoon minced fresh chives

Directions at cookscountry.com

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