Saturday, 9 June 2012


This recipe uses an organic, free range pork tenderloin.  
I cooked this slightly pink which is fine just as long as you are using good quality pork.


Pork tenderloin
6 chorizo sausages 
2 tins of beans (flageolet & cannelloni)
2 sticks of celery - sliced
1 red pepper - sliced
1 yellow pepper - sliced
1 onion - sliced
3 cloves garlic - chopped
4 ripe tomatoes - chopped 
tomato puree
pinch of chilli powder
salt & pepper
200ml water

Cut the sausages in to large chunks and fry 
When brown on all over, put to one side

Using the same frying pan, add the peppers, celery, garlic, onion, tomatoes and lovage 
and fry for a few minutes until softened.

Rinse the beans and add to the vegetables with the chorizo sausage.
Squeeze in a good desert spoon of tomato puree and stir in, continue to fry for a few more minutes.

Add the water, stir the pot and cover with a lid.
Simmer for 15 minutes

In the meantime, prepare the tenderloin by lightly coating with the paprika and chilli powder and 
fry off in a hot pan to brown the outside.  
Place in a preheated oven at 180 degrees for 5-10 minutes until core temperature is 60 degrees.
If you prefer your pork well done, then cook for 20 minutes until the core temperature is 70 degrees. 

Thickly slice the tenderloin
Spoon the sausage and bean stew on to a plate and place the sliced meat on top
Serve with green beans or curly kale

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