Served with panisse, deep-fried caperberries, and butter-fried corn
Recipe for summer tenderloin stew
The classic pork tenderloin stew in a summery version with pointed cabbage and new carrots.
Serve the dish with butter-fried corn cobs, panisse (chickpea fries), and deep-fried caper berries.
Editors: If you prefer a more classic version, check out our pork tenderloin stew with bacon here.
Servings: persons
Summer Tenderloin Stew
Served with panisse, deep-fried caperberries, and butter-fried corn
Ingredients
- 1 pcs. Pork Tenderloin
- 2 pcs. Onion
- 1 bunch Carrots new carrots
- 0.5 pcs. Pointed Cabbage
- 4.6 gram Paprika
- 4.4 gram Curry
- 1 can Tomato Puree a small can (approx. 30 grams).
- 120 gram Ketchup
- 1 can Tomato peeled tomatoes
- 250 gram Whipping Cream
- Apple Cider Vinegar
- Lemon Juice
- Spices salt and pepper
- Butter for frying
- Oil for frying
- Sage Leaves
Instructions
- Trim the tenderloin and cut it into large cubes.
- Chop onions into small cubes and slice carrots. Roughly chop the pointed cabbage.
- Heat a roasting pan or sauté pan with butter and oil.
- Brown the tenderloin pieces in the fat on all sides until a crust forms and they are browned. Remove the meat from the pan.
- Optionally add extra fat to the pan and sauté the onions until golden. Add the pointed cabbage and stir. Add curry, paprika, and tomato paste, and let it sauté briefly.
- Return the meat to the pot and add ketchup and peeled tomatoes. Let the dish simmer for about 20 minutes.
- After 10 minutes, add the carrots and let them cook with the rest of the time.
- Add the cream and bring the dish to a boil.
- Fry the sage leaves in oil in a pan until they are crispy. Season with a little salt.
- Season to taste with salt and pepper, as well as vinegar and lemon juice, before serving.
- Serve the dish with the butter-fried sage leaves on top, butter-fried corn on the cob (see note at the bottom of the page), deep-fried caperberries, and panisse (chickpea fries).
Notes
Butter-fried Corn on the Cob:
Bake the corn on the cob with husks on for 40 minutes at 200 degrees Celsius (392 degrees Fahrenheit). Remove the husks after baking. Cut the corn on the cob into smaller pieces and fry them crispy in butter in a pan. Season with salt and pepper.If you have leftover boiled/baked corn on the cob from the day before, you can also use those. Just cut them into smaller pieces and fry them. The result will be delicious and crispy corn on the cob, and you avoid food waste.