John Myers
Loin Ragout
The perfect loin ragout recipe with a picture and simple step-by-step instructions.
- 1 Pork tenderloin – about 650 g
- Oil for frying
- 3 Onions in wide strips
- 50 g Bacon cooked in strips
- 1 Garlic cloves chopped
- 250 ml White wine dry
- 100 ml Poultry stock
- 100 ml Black pepper from the mill
- 100 ml Salt
- 2 Pinches Chilli flakes
- 1 Green pepper
- 1 Red pepper
- 2 Splash Tabasco, who likes it
- Rinse the pork tenderloin under cold water, pat dry again and then cut into large cubes (approx. 3 x 3 cm). Preheat a casserole with a lid on the lowest setting.
- Heat the oil in a pan and fry the meat cubes very quickly until golden brown. I like to do this in two parts, because it goes much faster and there is hardly any juice coming out of the meat … it stays more tender and juicy.
- When the fillet cubes have got an appetizing color, add half of the onions and bacon strips and let everything continue to sizzle until the onions are browned too.
- Now pour the contents of the pan into the casserole and do the same with the second batch. Only let the garlic fry for 30 seconds at the very end.
- Pour the white wine over the meat and simmer the roasting mixture in the pan with the stock and also pour over the meat. Season everything with pepper, salt and chilli, bring to the boil briefly, stir and stew with the lid on for about 50 minutes.
- During this time, prepare the peppers: quarter them, remove the white inner skin with the seeds and then cut into pieces (about the same size as the meat). When the ragout has finished cooking, fold in the paprika pieces and cook with the lid on for another 10 minutes (the vegetables should still retain a light bite).
- Season the sirloin ragout again to taste. If you like it spicy, add 2 spritzes of Tabasco and you can serve. I served it with buttered rice and some green broad beans with bacon.
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