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Pork tenderloin stew with beans

This pork tenderloin stew with beans and kale is a fantastic Mediterranean one-pot dish which is super easy to make! You can make it more Spanish, by adding cumin seeds or more Italian, using fennel seeds and marjoram instead of oregano. Serve it with pasta, brown rice, polenta, mashed potatoes or just some wholesome bread.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian, Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 pork tenderloin about 400g
  • 1 red onion
  • 1 celery stick
  • 2 cloves of garlic
  • 1 carrot
  • ½ red pepper
  • 1 tsp dried oregano
  • 1 tsp cumin or fennel seeds
  • 1 tsp smoked paprika
  • 1 Tbsp tomato purée
  • 1 tin plum tomatoes
  • 1 tin cannellini beans
  • 2 handful of kale or spinach
  • 2 Tbsp olive oil
  • Salt& pepper

Method
 

  1. Cut the tenderloin into 1 cm thick medallions.
  2. Heat most of the oil in a large casserole dish and add the medallions. Season with salt an pepper and cook them for a couple of minutes, turning them over regularly, until they have changed colour completely. Transfer them to a plate.
  3. Meanwhile, chop the onion, celery stick, garlic and carrot.
  4. Ad the rest of the oil to the pan, and sauté the onion and celery for 5 minutes, then add the garlic, red pepper and the herbs.
  5. Stir-fry for 3 minutes, the add the tomato purée, stir for a few seconds, then add the tinned tomatoes.
  6. Season with salt & pepper, and add enough water (using the tin) to cover everything well.
  7. Bring to the boil, then cover and cook for 15 minutes.
  8. Drain the beans and add them to the stew together with the kale. Cook for 5 minutes.
  9. Add the pork medallions and cook for another 5 minutes or so, until the pork just cooked through. Don’t overcook the pork if you don’t want it become rubbery!