Creamy Pork Tenderloin Stew
This is a stew full of surprises where each bite has different flavours due to all the different ingredients. Such as pork tenderloin, green olives, pickled silverskin onions (pearl onions), salami and spicy pepperoni.
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.