Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Season the pork tenderloin cubes with salt and pepper. Add the pork to the pot in batches, if necessary, to avoid overcrowding. Brown the pork on all sides for about 5-7 minutes. Remove the pork and set it aside.

In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

Add the flour to the onion and garlic mixture, stirring well for about 1 minute to cook the flour.

Pour in the broth and deglaze the pot by scraping the bottom to release any browned bits.

Return the pork to the pot. Add the diced tomatoes (with juice), russet potatoes, carrots, thyme, rosemary, Worcestershire sauce, and bay leaf. Stir well to combine.

Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the pork is tender and the vegetables are cooked through.

Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.

Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over rice, if desired. Enjoy!