Delicious and classic version of a tenderloin stew.
Recipe for traditional tenderloin stew
Delicious and classic version of a tenderloin stew.
Servings: persons
Traditional Tenderloin Stew
Delicious and classic version of a tenderloin stew.
Ingredients
- 1 pcs. Pork Tenderloin approx. 500-600 grams
- 200 gram Bacon Smoked bacon, preferably in cubes and without rind
- 2 pcs. Onion
- 250 gram Mushroom
- 1 can Tomato Chopped/Peeled
- 200 gram Cocktail Sausages
- 60 gram Sour Cream
Instructions
- Trim the tenderloin by removing the silver skin, sinews, and membranes.
- Cut it into slices about 1.5 cm thick and lightly pound them with the palm of your hand.
- Cut the bacon into cubes.
- Roughly chop the onions.
- Cut the root off your mushrooms and rinse them thoroughly. Dry them off and cut them in half.
- Sauté bacon and onions in a roasting pan. If the bacon is fatty, there's no need to use extra fat, but if it's not so fatty, it may be necessary to add a bit of neutral-tasting oil. Remove bacon and onions when the onions are golden.
- Brown the tenderloin slices for 1-2 minutes on each side in the drippings. Season with salt and pepper, and return the bacon and onions to the pan. Add about 1 dl water, mushrooms, and tomatoes.
- Let everything simmer for about 15 minutes under a lid until the meat is tender.
- Add the sausages to the tenderloin stew 4-5 minutes before it is done.
- Thicken the sauce, and season with salt and pepper and possibly a bit of vinegar, sugar, lemon juice, or gastrique to taste.
Notes
Serve with white potatoes, mashed potatoes, or rice.