Pork loin stew with new potatoes

Name: Pork loin stew with new potatoes
Ingredients: 700 g boneless pork loin; 3 tablespoons oil; 500 ml water; 250 ml hot water for adjusting; 2 medium onions (300 g); 1 medium carrot (100 g); 1 small yellow pepper (100 g); 1/2 kapia pepper (75 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 12-14 small new potatoes; 100 ml homemade tomato juice; 5-6 tablespoons red wine; 10 g fresh dill

Meat - Pork loin stew with new potatoes by Norica J. - Recipia

Brown the pork loin before adding the water: this pork loin stew with new potatoes keeps the potatoes whole, while the tomato juice brings the sauce together. The onion, carrot and peppers cook with the meat, and the potatoes go in later so they don’t fall apart. I serve it with pickles, without any other side dish. Preparation: 20 minutes. Cooking: 64 minutes. Resting: 5 minutes. Total time: 89 minutes. Serves: 4. Approximately 560 kcal and 39 g protein per serving.

Ingredients

700 g boneless pork loin
3 tablespoons oil
500 ml water
250 ml hot water for adjusting
2 medium onions (300 g)
1 medium carrot (100 g)
1 small yellow pepper (100 g)
1/2 kapia pepper (75 g)
1 teaspoon salt
1/2 teaspoon ground pepper
12-14 small new potatoes
100 ml homemade tomato juice
5-6 tablespoons red wine
10 g fresh dill

Preparation

1. Cut the pork loin into bite-sized pieces and pat dry with paper towels. Peel and chop the onions. Cut the carrot lengthwise, then into rounds. Remove the seeds from the peppers and dice them. Rinse the potatoes under running water and scrape off the skins with a knife; halve any larger potatoes. 2. Heat the oil in a saucepan and brown the pork loin on both sides, about 8 minutes, until coloured. 3. Pour in 500 ml water and cook the meat for 18 minutes with the lid on. Add the onion, carrot and peppers, then the salt and pepper. Cover and cook for another 15 minutes, until the meat is more than halfway cooked. 4. Add the whole potatoes to the saucepan and cook for 18 minutes, until tender. Add the tomato juice and wine, then cook for another 5 minutes, stirring. If too much liquid has evaporated, gradually pour in up to 250 ml hot water, just enough to leave some sauce in the pan. 5. Finely chop the dill and add it to the stew. Take the saucepan off the heat and leave it to cool for 5 minutes.

Notes

Pickles go well with this stew and take the place of a salad; they’re enough to change the flavour of the sauce between bites. Small potatoes soften faster than larger ones, so check them after they’ve cooked for 15 minutes. Pieces of pork loin that are similar in size cook more evenly; if they’re thick, let the meat cook longer before adding the potatoes. I time when I start based on when I want to serve it, since I don’t rush the browning. The texture is close to a potato stew, but here the pieces of meat stay whole. The red wine cooks into the sauce; you can replace it with 5 tablespoons water and 1 teaspoon red wine vinegar. If the tomato juice is already salted, use less salt at the start and adjust the seasoning after adding it. Keep the stew in a sealed container in the fridge for up to 3 days; when reheating, thin the sauce with a little water if it has thickened.