Vegetable Stew with Pork Tenderloin
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Vegetable stew with pork tenderloin
Ingredients
- Pork tenderloin - 8.8 oz
- Eggplants - 1 piece
- Courgette - 1 piece
- Onion - 1 piece
- Leek - 0.9 oz
- Potato - 1 piece
- Garlic - 4 cloves
- 20% Sour Cream - 1 tablespoon
- Mild Chili Spice - ½ teaspoon
- Ground Black Pepper - a pinch
- White Pepper (whole) - a pinch
- Toasted Sesame - 1½ tablespoons
- Salt - to taste
- Cilantro - to taste
Step by Step guide
Step 1
Chop the garlic and tomato into small pieces. Add salt.
Step 2
Place in a blender and add sour cream.
Step 3
Blend vigorously until smooth.
Step 4
Chop the leek into small pieces.
Step 5
Cut the zucchini into small cubes.
Step 6
Do the same with the eggplant.
Step 7
Chop the cilantro.
Step 8
Chop the onion coarsely.
Step 9
Cut the meat into small cubes and add to the hot oil in the pan.
Step 10
After a couple of minutes, turn it over.
Step 11
Add the eggplant and zucchini.
Step 12
Cover with a lid and reduce the heat slightly below medium.
Step 13
After 6–7 minutes, add chili, white and black pepper, and sesame. Stir.
Step 14
After a minute, add the leek and salt.
Step 15
Stir and cover again.
Step 16
After 3 minutes, pour in the garlic-tomato sauce and mix.
Step 17
After a couple of minutes, transfer to a deep dish, lightly sprinkle with sesame, garnish with cilantro, and serve.
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