Follow these steps for perfect results
pork tenderloin
butterflied
cooking chorizo
skinned
wood smoked bacon rashers
yellow pepper
chopped
garlic
finely chopped
haricot beans
brown lentils
plum tomatoes
water
dried parsley
dried tarragon
mushroom soup
cayenne pepper
salt
add after cooking
smoked paprika
Butterfly the tenderloin lengthwise.
Stuff the tenderloin with the skinned chorizo.
Close the tenderloin and wrap it in bacon.
Heat a griddle pan over medium heat.
Griddle the stuffed tenderloin on all sides to seal.
Reduce heat to medium-low and continue cooking for 25-30 minutes, ensuring it doesn't overcook.
Chop the yellow pepper and garlic.
Boil the chopped pepper and garlic in water.
Add the haricot beans, lentils, and plum tomatoes to the peppers and garlic.
Simmer until beans and lentils are soft but not mushy.
Serve the stew with the griddled tenderloin.
Pour the juices from the tenderloin over the meat before serving.
Expert advice for the best results
Add a splash of red wine vinegar to the stew for extra tang.
Serve with crusty bread for dipping.
Adjust the amount of cayenne pepper to your spice preference.
Everything you need to know before you start
15 minutes
The stew can be made ahead of time and reheated.
Serve the sliced tenderloin over a generous portion of the stew. Garnish with fresh parsley or a drizzle of olive oil.
Serve with crusty bread or a side salad.
Pairs well with the rich flavors of the stew and meat.
Discover the story behind this recipe
Hearty stews are a staple in many European cultures.
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