Pork tenderloin stew

15 min cooking, 2 hours stewing

4-6 SERVINGS

• 1kg organic pork tenderloin cut into 4 cm pieces
• 1 tablespoon sunflower oil
• 1 tablespoon butter
• 100 grams smoked bacon or pieces of smoked
  pork fat
• 2 onions, cut into pieces
• 1 clove garlic, minced
• 500 grams mushrooms, cut into pieces
• 3 dl broth
• 200 g crème fraîche
• 200 ml cream
• 2 teaspoons mustard
• 2 tablespoons tomato paste
• 1 bunch parsley, chopped
• freshly ground pepper and salt to taste

1. Season the pork tenderloin with salt and pepper. Brown it all over in a pan with oil and butter. Remove the meat from the pan.
2. Fry the bacon, onions, and garlic in the rendered fat.
3. Add the meat, broth, mushrooms, crème fraîche, cream, mustard, and tomato paste and bring to a boil, stirring constantly. Season with salt and pepper.
4. Let the dish simmer gently for 10-15 minutes until thoroughly heated.
5. Place the pan in the EcoStoof® for 2 hours.
6. If you find the sauce not thick enough, you can bind it with a little cornstarch, mixed with a splash of cold water.
7. Remove the pan from the EcoStoof® and sprinkle the dish with parsley. Delicious with rice and a green salad.