Creamy pork tenderloin stew is a family favorite that I have cooked for many years. It’s a stew that is suitable for all occasions, from everyday dinner with the family, dinner with friends or to a dinner party. It’s a stew full of surprises where each bite has different flavours due to all the different ingredients. Such as pork tenderloin, olives, pickled silverskin onions (pearl onions), salami and spicy pepperoni.
To bring out all the flavors, it is best to cook it one or two days before and just heat it up before serving. Take the opportunity and make a double batch, because you always want some left over for lunch. It’s an easy dish to make and I promise, it will soon become a new favorite in your home.
Serve creamy pork tenderloin with Arabic rice and some garlic bread.
Replacement
- If you don’t eat pork, you can easily replace the pork fillet with chicken fillet.
- The recipe is made with heavy cream but you can use cooking cream instead.
How to prepare the pork tenderloin
Before you start to cook your tenderloin you need to prepare the file by removing fat and the silver-skin. Start by removing as much fat as possible from the fillet, just pull it off with your fingers. Below this thin layer of fat lies the silver-skin – membrane. It’s easy to locate, it looks like packing tape. To remove use a sharp knife and slip the blade just under the silver-skin, making a tab to hold on to. Then, hold the tab taut with one hand, run the blade of the knife under the membrane, keeping it angled away from the meat. Try to take off only silver skin, leaving the meat behind.
If you like Creamy pork tenderloin stew you may also like:
Juicy Pork Tenderloin in Marinade
Creamy Pork Tenderloin Stew
Equipment
- 1 Frying pan
- 1 Medium pot
Ingredients
- 800 g Pork tenderloin fillet (1.7 lb)
- 1 Onion chopped
- 1 Bell pepper diced
- 2 Garlic cloves
- 500 ml Heavy cream or cooking cream
- 1 Chicken stock cube
- 250 g Pitted Green olives with pepper (9oz)
- 200 g Silverskin onions or pearl onions (7 oz) (pickled)
- 150 g Salami (5.30 oz)
- 150 g Pepperoni (5.30 oz)
- 1 tbsp Soy sauce
- Black pepper
Instructions
- Remove fat from pork tenderloin, cut the file into 1 cm (0.5 in) thin slices.
- Sear the slices in a frying pan until browned.
- Chop the onion and the red bell pepper .
- Dice the pepperoni and salami into small cubes.
- Cut the olives in half (Optional)
- In a medium pot add olive oil and sauté the onion until light golden. Add chopped bell pepper and pressed garlic and continue to sauté for a minute.
- Add the seared slices pork tenderloin, salami, pepperoni, olives and silverskin onions (pearl onions),black pepper.
- Then add the cream, chicken stock cube and soy sauce and let it simmer for 15-20 minutes on low heat.
- Taste and add a little cayenne pepper if you want it spicy or a little more soy sauce if you want it saltier.
- You can enjoy it right away, but preferably the next day.
Notes
- If you don’t eat pork, you can easily replace the pork fillet with chicken fillet.
- The recipe is made with heavy cream but you can use cooking cream instead.
- To bring out all the flavors, it is best to cook it one or two days before and just heat it up before serving.
Βon appétit
