January 19, 2013

Pork tenderloin stew

In wintertime when you need some comfort food to keep you happy and warm during low temperature, rain, snow, grey misty weather, this pork tenderloin stew could be a good option. 

For slicing up the mushrooms I used my egg slicer for boiled eggs, this is a very easy way to slice mushroom in equals slices in no time. I have got this little kitchen from my cousin. And now I am sharing it with you.

Pork Tenderloin stew:  - 4-6 servings
  •         125 g bacon – optional
  •          30 g butter
  •          400 g pork tenderloin – chopped in bigger chunks
  •          1 onion – diced
  •          2 pepperfruits – diced
  •          250 g mushrooms – sliced 
  •          2 x 400 g canned diced tomatoes
  •          300 g cocktail sausages
  •          250 g dairy whipping cream – 38% fat
  •          Salt and pepper for seasoning
  1. Cut the bacon into smaller pjeces, add them into a big cooking pot, where the bacon is fried. Remove the fried bacon pieces, which will be used for decoration, while serving the dish.
  2.  Add the butter on top of the bacon fat in the cooking pot, and heat it for frying the tenderloin meat.
  3.  Fry the tenderloin and onion in the warm fat, stir well.
  4. Add the mushroom and pepperfruit, and let everything fry for 4-5 minutes, until the mushrooms have taken some colour.
  5.  Add in the canned tomatoes, place the lid on the cooking pot and bring the stew to the boil.
  6.  Let the stew boil softly for 15 minutes.
  7.  Add in the cocktail sausages and dairy, and let everything cooking for another 5 minutes.
  8. Season with salt and pepper.
  9. Served together with mashed potatoes or rice.

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