Name: Pork and Pepper Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 park tenderloin; olive oil; 2 sliced peppers; 1 red onion sliced; 2 cloves garlic , sliced; 4-6 oz mushrooms sliced; 200 ml chicken stock; 2 sprigs thyme; 1 tbsp red wine vinegar; 1 tsp smoked paprika; flat-leaf parsley chopped, to serve

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A chopped up pork shoulder would work

Yields1 Serving

Prep Time10 minsCook Time30 minsTotal Time40 mins

1 park tenderloin

olive oil

2 sliced peppers

1 red onion sliced

2 cloves garlic , sliced

4-6 oz mushrooms sliced

200 ml chicken stock

2 sprigs thyme

1 tbsp red wine vinegar

1 tsp smoked paprika

flat-leaf parsley chopped, to serve

Trim the tenderloin of most of the fat and sinew,

Cut it into 12 medallions.

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

Season both sides with salt and pepper .

Heat 1 tsp oil in a frying pan,

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

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

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

Fry 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

Scatter with parsley and serve

CategoryPork

Ingredients