Pork Tenderloin, Vegetable and Potato Soup

5 from 7 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 6 people


  • 175 g Pork tenderloin
  • 130 g 2 onions peeled
  • 7 g 2 cloves of garlic peeled
  • 14 g 1 piece of ginger peeled
  • 11 g 1 Red chilli pepper / cleaned
  • 190 g Peeled potatoes
  • 195 g Snack carrots cleaned
  • 250 g 1 can of white beans drained weight
  • 2 liter Clear broth with beef (8 tsp instant broth)
  • 1 tsp Whole caraway seeds
  • 1 tsp Salt
  • 1 tsp Sambal Oelek
  • 1 tbsp Light soy sauce
  • 1 tbsp Maggi wort
  • 1 tbsp Sweet soy sauce
  • Coriander leaves


  • Wash the pork tenderloin, pat dry with kitchen paper and dice. Peel and roughly dice the onions. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Peel, wash and dice the potatoes. Snack Clean and wash carrots and cut diagonally into pieces. Drain the white beans through a kitchen sieve, rinse with cold water and drain well. Heat sunflower oil (1 tbsp) in a large saucepan and fry the pork fillet cubes in it. Add the vegetables (ginger cubes + garlic clove cubes + chilli pepper cubes, onion cubes and potato cubes + carrot pieces) and deglaze / pour on the clear beef broth (2 liters). Add the beans and season with whole caraway seeds (1 teaspoon), salt (1 teaspoon), sambal oelek (1 teaspoon), light soy sauce (1 tbsp), Maggi seasoning (1 tbsp) and sweet soy sauce (1 tbsp). Simmer everything with the lid on for about 30 minutes. Serve the soup hot, garnished with coriander leaves.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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