John Myers
Pork Tenderloin – Stew
The perfect pork tenderloin – stew recipe with a picture and simple step-by-step instructions.
- Pork tenderloin – stew
- 550 g Pork tenderloin
- 1 Vegetable onion
- 250 g Mushrooms, brown
- 2,5 piece Carrots (leftovers)
- 1,5 tbsp Clarified butter
- 150 ml Tomato Vegetable Juice
- 150 ml Veal stock
- 250 ml Red wine
- 100 g Raisins
- 1 tsp Thyme, sep.
- 1 tsp Oregano, dried
- 0,5 tsp Cinnamon powder
- Salt, gourmet pepper to taste
- Rinse the pork tenderloin briefly & dry with a paper towel. Then cut into bite-sized pieces. Peel and dice the vegetable onion. Clean the mushrooms and also cut them into pieces. Peel the carrots and cut into thin slices.
- Put the butter lard in a roaster and heat it up. First fry the bite-sized pieces of fillet on all sides. Then add the onion and mushroom pieces one after the other. Finally, let the carrot slices and everything stew in them.
- Pour in the tomato-vegetable juice, veal stock & red wine. Add the raisins, thyme and oregano, stir in. Then take cinnamon powder, salt & gourmet pepper and season, season to taste. Stir the whole thing and let it boil down a little. Later put on a deep plate, I served dumplings with it.
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