Penny2017-08-30T14:54:35+00:00 Total Recipe Views: 1,557 Pork and Pepper Stew By Penny Pork English August 30, 2017 A chopped up pork shoulder would work Prep: 10 mins Cook: 30 mins Yields: 4 servings Ingredients 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 Directions 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 serveServe with mash or rice close full screen 00:00 0 Reviews Cancel replyYou must be logged in to post a comment.