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
- 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.
- Add the butter on top of the bacon fat in the cooking pot, and heat it for frying the tenderloin meat.
- Fry the tenderloin and onion in the warm fat, stir well.
- Add the mushroom and pepperfruit, and let everything fry for 4-5 minutes, until the mushrooms have taken some colour.
- Add in the canned tomatoes, place the lid on the cooking pot and bring the stew to the boil.
- Let the stew boil softly for 15 minutes.
- Add in the cocktail sausages and dairy, and let everything cooking for another 5 minutes.
- Season with salt and pepper.
- Served together with mashed potatoes or rice.