Pork Stew
Recipe
Pork stew with carrots, onions and creamy sauce
You need this
600g pork tenderloin 3 carrots 2 yellow onions 3 garlic cloves 2 tbsp butter or oil for frying 200ml heavy cream 200ml milk 100ml crème fraîche 1 tbsp Dijon mustard 1 tbsp soy sauce 1 tsp thyme (dried) 1 tsp paprika Salt and pepper to taste 1 tbsp flour (optional, for thickening) Fresh parsley for garnish
This is how you do it
- Peel and slice the carrots into thin rounds. Peel and slice the onions into half-moons. Finely chop the garlic.
- Trim any sinew and fat from the pork tenderloin. Cut the meat into 1–2 cm thick slices.
- Heat butter or oil in a large skillet or pot over medium heat. Brown the pork until golden brown, about 2–3 minutes per side. Remove and set aside.
- In the same pan, add more butter or oil if needed, and sauté the onions and carrots for about 5 minutes until soft and caramelized. Add the garlic and sauté for another minute.
- Lower the heat to medium-low. Add cream, milk, crème fraîche, Dijon mustard, soy sauce, thyme, and paprika to the pan. For a thicker sauce, mix the flour with a little water and stir into the sauce. Let simmer for 5 minutes.
- Return the pork, along with any juices, to the pan. Simmer on low heat for 10–15 minutes, or until the pork is tender and fully cooked. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve with potatoes, rice, or pasta, and a side salad. Enjoy with Sigdal!
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