Pork tenderloin in spicy sauce

Name: Pork tenderloin in spicy sauce
Ingredients: 500 g pork tenderloin; 45 ml oil; 2 medium onions (300 g); 700 ml water; 400 g tomatoes in tomato juice; 1 teaspoon salt or Delikat seasoning; 1/2 teaspoon ground pepper; 1 head of garlic (40 g); 24 g flour; 15 g fresh parsley

Meat - Pork tenderloin in spicy sauce by Anabela J. - Recipia

Pork tenderloin in spicy sauce is simmered with tomatoes in tomato juice and onion, then flour thickens the sauce. The slices stay tender, and the sauce is thick and garlicky; there’s no chili pepper in it, so “spicy” is just part of the dish’s name. I cut the slices about two centimetres thick, so they’re easy to pick up with a fork. Preparation: 15 minutes. Cooking: 46 minutes. Total time: 61 minutes. Serves: 2. About 720 kcal and 58 g of protein per serving.

Ingredients

500 g pork tenderloin
45 ml oil
2 medium onions (300 g)
700 ml water
400 g tomatoes in tomato juice
1 teaspoon salt or Delikat seasoning
1/2 teaspoon ground pepper
1 head of garlic (40 g)
24 g flour
15 g fresh parsley

Preparation

1. Pat the pork tenderloin dry with paper towels and cut it into slices about 2 cm thick. Heat 45 ml of oil in a saucepan and brown the slices on both sides, for about 6 minutes. 2. Finely dice the onions, add them to the meat and cook for 5 minutes, until softened. 3. Pour in 500 ml of water, enough to come up to the level of the meat. Keep up to 100 ml aside to add if needed and simmer over low heat for 15 minutes, until the meat is almost tender. 4. Finely chop or grate the tomatoes in tomato juice. Crush the garlic or slice it into rounds, then add it to the saucepan with 1 teaspoon of salt or Delikat seasoning and 1/2 teaspoon of ground pepper. 5. Mix 24 g of flour with 100 ml of cold water until you have a thin batter, like pancake batter. Pour it into the saucepan, stirring constantly, then simmer over low heat for 20 minutes, stirring from time to time; the sauce will thicken and coat the back of a spoon. Add some of the reserved water if needed. 6. Turn off the heat and sprinkle with the finely chopped parsley.

Notes

For a gluten-free version, replace 24 g of flour with 12 g of cornstarch mixed with 2 tablespoons of cold water; wheat flour contains gluten. Good pork tenderloin is pale pink and has no sour smell, and the silverskin on the outside should be removed before slicing. Slices thicker than 2 cm may need another 5 minutes of simmering before you add the tomatoes; a fork should slide easily into the meat. If the liquid reduces too much before the slices are nearly tender, add the reserved water a little at a time. Taste the sauce before adding salt, since canned tomatoes may already be salty enough. The sauce thickens a little more as it sits for a few minutes, so bear that in mind if you’re making the meal ahead. I serve it with polenta. Store leftovers in a covered container in the fridge for up to 3 days; when reheating, add a tablespoon of water and keep the saucepan over low heat until the sauce is steaming.