The family classic tenderloin stew, spiced up with a bit of extra greens and lots of flavor...
Recipe for tenderloin stew
The days are getting cooler, and autumn truly invites hearty stews and simmering dishes.
Today, it was the family classic pork tenderloin stew, spiced up with some extra vegetables and tons of flavor.
An easy and flavorful dish that is a favorite among both young and old.
Editorial: Check out our pork tenderloin stew with bacon here.
Servings: people
Tenderloin Stew
The family classic tenderloin stew, spiced up with a bit of extra greens and lots of flavor...
Ingredients
- 1 pcs. Onion
- 150 gram Mushroom in slices
- Carrots finely grated. 3-4 pcs.
- 1 pcs. Bell Pepper yellow or red. Cubed.
- 400 gram Pork Tenderloin about
- 100 gram Chorizo 1 pack
- 21 gram Paprika
- 1 can Chopped Tomatoes
- 1 can Cocktail Sausages
- 250 gram Cream
- 1 pcs. Stock Cube
- 2 cloves Garlic crushed
- 50 gram Sundried tomatoes
- 34 gram Ketchup
- 17 gram Sweet chili sauce
- 6 gram Salt
- 1.5 gram Pepper
Instructions
- Fry the onions until translucent in a bit of butter in a pot.
- Add mushrooms and fry for a few more minutes.
- Add carrots and bell pepper and fry for another couple of minutes.
- Cut the tenderloin into cubes and cut the chorizo into cubes.
- Add tenderloin, chorizo, and paprika to the pot and cook until the meat is browned.
- Add chopped tomatoes, cocktail sausages including the water from the can (it adds flavor), cream, bouillon cube, garlic, sun-dried tomatoes, ketchup, chili sauce, salt, and pepper.
- Let the dish simmer for 15-20 minutes while you cook the rice.
- Taste and serve with a simple green salad.