Servings: 4  |  Total time: 40 mins

Nutritional information: (average serve)

  • Calories: 184
  • Protein: 24g
  • Carbs: 6.9g
  • Fat total: 6g | Sat Fat: 1.8g


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


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.