Although pork tenderloin is an expensive cut of meat, it cooks quickly and has great flavor. Buy a 1- to 2-pound section, cut it up and store it in the freezer, and thaw a piece when you want to make a quick stew.
Yield:
4 servingsIngredients
8 ounces pork tenderloin, cubed
1/4 cup flour, seasoned with salt and pepper
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 medium bell pepper, seeded and chopped
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 cups chicken stock
1/2 pound new potatoes, cut in chunks
1 can (14 ounces) whole tomatoes, drained and coarsely chopped
salt and freshly ground black pepper to taste
Instructions
Coat meat in seasoned flour and saute in oil until browned. Remove from pot and reserve. Add onion, garlic, and bell pepper to same pot and saute until soft but not brown. Mix in spices and continue cooking for another minute; then add the stock. Bring to a boil, add potatoes, and reduce heat to a simmer. Continue cooking until the potatoes are barely tender, then add the coarsely chopped tomatoes and reserved pork. Continue cooking for another minute or two to heat up the pork and tomatoes. Adjust seasonings to taste.
