Pork pepper and olive stew recipe

  • Serves 4
  • 30 mins to prepare and 2 hrs 00 mins to cook
  • 705 calories / serving
  • Freezable
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In a pan heat the ½ olive oil over a moderate heat and add the pork chunks, saute until lightly browned, set aside with juices.

Heat the remaining oil over a moderate heat and add the onions and garlic and saute until softened. Add the paprika and cook for two minutes stirring continuously. Add the flour and cook for a further two minutes and then add the peppers, stock, thyme, tomato puree and bay leaf. Then add the pork back into the pan.

Bring to the boil, season, simmer on a low heat for one hour with the lid on. Add the tomatoes and olives, stir and simmer for a further 20 minutes. Serve.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 800g pork tenderloin sliced into chunks
  • 15ml olive oil
  • 2 onions, thinly sliced
  • 2 tablespoons flour
  • 2 tablespoons paprika
  • 15g butter
  • 1 red bell pepper, cut into strips
  • 4 beef tomatoes, skinned, deseeded and chopped
  • 500ml chicken stock
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • sea salt
  • freshly ground pepper
  • thyme sprigs
  • Energy 2950kj 705kcal 35%
  • Fat 47g 67%
  • Saturates 17g 85%
  • Sugars 16g 18%
  • Salt 2g 33%

of the reference intake
Carbohydrate 28.3g Protein 44.9g Fibre 6.1g


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