Pork and Pepper Stew

PennyBy Penny    

August 30, 2017

A chopped up pork shoulder would work

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 servings


1 park tenderloin

olive oil

2 sliced peppers

1 red onion sliced

2 cloves garlic , sliced

4-6 oz mushrooms sliced

200ml chicken stock

2 sprigs thyme

1 tblspn red wine vinegar

1 tspn smoked paprika

flat-leaf parsley chopped, to serve


1Trim the tenderloin of most of the fat and sinew,

2Cut it into 12 medallions.

3Put the medallions between greaseproof paper and bash them so they are about 1cm thick.

4Season both sides with salt and pepper .

5Heat 1 tsp oil in a frying pan,

6Fry the pork for 2 minutes on each side until golden and cooked through. Take out of the pan and put on a plate

7Stir -fry the peppers, onions, mushrooms and garlic in another tspn oil for 5 minutes.

8 Add the stock and the thyme sprigs. Put on a lid and and simmer for 10-15 minutes until the peppers are soft. Add the vinegar and paprika

9Fry for another 2 minutes with the lid off, stir in the pork pieces (with any resting juices) to warm in the stew for a few minutes

10Scatter with parsley and serve

Serve with mash or rice


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