Pork stew with lots of sauce

Ingredients for 4 servings:

• 1 kg pork (pork tenderloin)
• 5 tbsp oil (sunflower oil)
• 2 large onions, cut into strips
• 1 stalk(s) leek, large, halved and cut into 2 cm strips
• 5 large carrots, halved and cut into 4 cm pieces
• 2 m.-sized potatoes, peeled and cut into quarters
• 1 tbsp tomato puree
• 1 tbsp flour
• 2 cubes of bouillon (concentrate)
• 2 tbsp gravy (concentrate)
• 1 ½ liters of water
• 1 dl red wine
• 1 dl cream (full cream)
• some salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Pork roast

Bring the water, bouillon concentrate, and gravy concentrate to a boil and simmer gently for about 10 minutes. Set aside and let cool slightly (to lukewarm). In a second pan, heat the oil until slightly smoking. Brown the meat, cut like goulash, in it. Add the onions and continue to fry. Add the leeks and mix well. Add the carrots and mix well. Continue to fry for a while until the water evaporates. Dust with flour and mix well. Add the tomato paste, mix, and fry briefly. Season with salt and pepper. Deglaze with the red wine, stirring well. Reduce slightly, then add the gravy. Add the potatoes and simmer gently for about 2.5 to 3 hours, until the meat is nice and stringy and almost falls apart. Season with salt, pepper, and cream. Serve with rice, mashed potatoes, or pasta.