Stew is one of my go to dinners – this one is freezer safe too. You can substitute the pork with any meat. For a vegetarian twist quorn or chickpeas are an easy option.
Prep and cook 40 mins
- pork tenderloin 1 (about 400g)
- Spray olive oil
- red peppers 2 large, seeded and sliced
- red onion 1, sliced
- garlic 2 cloves, sliced
- chicken stock 200ml
- thyme 2 sprigs
- red wine vinegar 1 tbsp
- smoked paprika 1 tsp
- flat-leaf parsley chopped, to serve
- Trim the tenderloin of all fat, then cut into 12 medallions.
- Put the pork pieces between two pieces of clingfilm, and bash them so they are about 1cm thick.
- Season both sides.
- Heat 1 tsp oil in a non-stick frying pan, and fry the pork for 2 minutes on both sides, until golden and cooked through.
- Remove from the pan, then stir-fry the peppers, onions and garlic in another tsp oil for 5 minutes, then add the stock and the thyme sprigs.
- Add a lid or a sheet of baking paper and simmer for 10-15 minutes until the peppers are soft.
- Add the vinegar and paprika and season.
- 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 minute.
- Scatter with parsley and serve with mash or brown rice.