PORK TENDERLOIN, CHORIZO SAUSAGE & BEAN STEW

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.

Ingredients

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 

lovage 

tomato puree

paprika

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