Servings: 4 | Total time: 40 mins
Nutritional information: (average serve)
- Calories: 184
- Protein: 24g
- Carbs: 6.9g
- Fat total: 6g | Sat Fat: 1.8g
Ingredients:
400-500g pork tenderloin
Olive oil
2 large red peppers, seeded and sliced
1 red onion, sliced
2 cloves garlic, sliced
200ml chicken stock
2 sprigs thyme
1 tbsp red wine vinegar
1 tsp smoked paprika
chopped flat-leaf parsley, to serve
Method
Step 1
Trim the tenderloin of all fat and sinew, then cut into 12 medallions.
Step 2
Put the pork pieces between two pieces of clingfilm and bash them so they are about 1cm thick. Season both sides.
Step 3
Heat 1 tsp oil in a non-stick frying pan and fry the pork for 2 minutes on both sides, until golden and cooked through, and remove from pan.
Step 4
Stir-fry the peppers, onions and garlic in another tsp oil for 5 minutes, then add the stock and the thyme sprigs.
Step 5
Add a lid or a sheet of baking paper and simmer for 10-15 minutes until the peppers are soft.
Step 6
Add the vinegar and paprika and season. Fry for another 2 minutes with the lid off.
Step 7
Stir in the pork pieces (with any resting juices) to warm in the stew for a minute.
Step 8
Scatter with parsley and serve with white bean mash.