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Mediterranean pork fillet and vegetable stew

This Mediterranean-style pork fillet and vegetable stew is a warming, colourful dish that makes an easy midweek supper. Tender pieces of pork are cooked in a rich tomato sauce with courgette, mushrooms, yellow pepper, olives and sweet Peppadew peppers, with garlic and Italian herbs bringing everything together. It’s a good way to use up vegetables in the fridge, as you can easily swap or add seasonal ingredients. Pork fillet is a lean source of protein, while the variety of vegetables adds fibre and valuable vitamins. Serve it on its own fora lighter meal, or with brown rice, potatoes or crusty bread to make it more substantial.
Print Recipe
Prep Time 5 minutes
35 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 4 slices pork fillet
  • 1 onion
  • 2 garlic cloves
  • 1 yellow pepper
  • 6 mushrooms
  • 1 small courgette
  • 1 tsp dried Italian herbs or oregano
  • 300 ml passata
  • 1 chicken or vegetable stock cube
  • 6 Peppadew peppers or 1 roasted pepper from a jar
  • ½ cup black olives
  • Salt and freshly ground black pepper
  • Fresh parsley chopped, to serve

Method
 

  1. Finely chop the onion and garlic. Slice the yellow pepper and mushrooms, and cut the courgette into bite-sized chunks.
  2. Heat the olive oil in a large saucepan or casserole dish. Brown the pork slices on both sides, then transfer them to a plate.
  3. Add the onion to the pan and sauté for about 5 minutes until softened. Stir in the garlic, yellow pepper, mushrooms and courgette.
  4. Add the dried herbs and cook for another minute, stirring to coat the vegetables.
  5. Pour in the passata and add the stock cube with enough water to make a rich, slightly loose sauce. Bring to the boil, then cover and simmer gently for 10 minutes.
  6. Return the pork to the pan and cook for another 15–20 minutes, or until the pork is cooked through and the vegetables are tender.
  7. Cut the Peppadew or roasted peppers into chunks and stir them into the stew with the olives. Warm through briefly, then season to taste.
  8. Scatter with fresh parsley and serve.