Servings: people
Tenderloin stew with sun-dried tomatoes and red bell pepper in tomato cream sauce
In this recipe, you get a beloved classic; the tenderloin stew with tomato/paprika cream sauce and bacon on top, but with a little extra added in the form of sun-dried tomatoes and bell pepper – both of which I just think add even more flavor and deliciousness to the dish.
Ingredients
- 1 pcs. Pork Tenderloin 5-600g
- 200 gram Bacon diced
- 2 pcs. Onion small onions or 1 large
- 2 cloves Garlic
- 250 gram Mushroom
- 1 pcs. Red bell pepper
- 120 gram Sundried tomatoes
- 7 gram Paprika
- 6 gram Salt
- 1.5 gram Pepper
- 1 can Chopped Tomatoes
- 1 can Tomato Puree 140g
- 300 gram cream
- 200 gram Vegetable Broth
- 200 gram Cocktail Sausages
In addition
- Rice or mashed potatoes as a side dish
- Parsley Chopped - for garnish
Instructions
- Remove the tendons from the tenderloin and cut it into slices of about 1.5 cm thickness. Brown them in a deep pan with a little butter. Remove from heat.
- Fry the bacon until crispy in the pan and then let it drain on a piece of kitchen paper.
- Finely chop the onions and garlic and slice the mushrooms – sauté all 3 ingredients in the pan for 3-4 minutes.
- Dice the bell pepper and sun-dried tomatoes and add to the pan, sauté for another 2 minutes.
- Add paprika, salt, pepper, chopped tomatoes, tomato paste, cream, and vegetable broth to the pan, stir everything together well.
- Return the tenderloin steaks to the pan and also add cocktail sausages. Let it all simmer for 15-20 minutes.
- Season to taste and serve with, for example, rice and top with a bit of parsley