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Categories:
tenderloin onion carrot red bell peppers button mushrooms beans clove garlic olive oil flour vegetable oil water red wine tomatoes granules ketchup sauce salt parsley
Viewed: 56 - Published at: 7 years agoIngredients
- 400 grams Pork tenderloin
- 1 Onion
- 1 Carrot (medium)
- 2 Red bell peppers
- 1 can Canned button mushrooms
- 1 can Canned beans
- 1 clove Garlic
- 1 tbsp Olive oil
- 3 tbsp Plain flour
- 1 tbsp Vegetable oil
- 200 ml Water
- 100 ml Red wine
- 1 can Canned crushed tomatoes
- 2 tsp Soup stock granules
- 2 tbsp Ketchup
- 1 tbsp Japanese Worcestershire-style Sauce
- 1 dash Salt and pepper
- 1 dash Parsley
Method
- These are the three main characters in this recipe.
- I used a can of mixed beans (chickpeas, green beans, and red beans).
- I had 2 red peppers in the refrigerator so I added them for color.
- You can omit them if you like.
- Cut the vegetables up into 1cm dice.
- Mince the garlic finely.
- I used this red wine.
- Put the olive oil and garlic in a cold pan.
- Tilt the pan and cook it slowly to bring out the fragrance of the garlic.
- Stir fry the vegetables.
- When the onion is translucent, add the canned and drained beans and mushrooms.
- Transfer the pan contents to a pot, and add all the sauce ingredients.
- Simmer for about 30 minutes.
- Cut the meat into bite sized pieces, season with salt and pepper and rub it in well with your hands.
- Coat evenly with flour.
- Heat vegetable oil in a pan, fill the pan with meat, cover and steam-fry over medium heat.
- It'll take about 5 minutes or so, I think.
- Fat will render from the meat, so raise the heat to high and brown.
- Cook the meat until it's well browned, as if it were deep fried.
- Empty out the meat onto paper towels to drain excess oil and fat.
- Add the meat to the sauce, and simmer for another 15 minutes.
- Scatter with dried parsley and serve with red wine!
