Pork tenderloin fricassee

Stoofpot van varkenshaas

2 tbsp olive oil
100 grams / 4 oz. smoked pork belly, diced
2 red onions in half rings
2 cloves garlic, chopped
50 grams / 2 oz sun dried tomatoes in thin slices
500 grams / 1 lb 2.oz pork tenderloin
salt & pepper
1 tbs flour
½ chicken stock cube
1 dl / ½ cup sherry
1 dl / ½ cup (whipping) cream
100 grams / 4 oz black pitted olives, halved
2 tbsp fresh sage, chopped

Heat the oil in a large skillet or heavy wok and sautee the ‘bacon’ for about three minutes until the meat is crunchy. Add the onion slices, the chopped garlic and the sliced sun dried tomatoes and sautee for another five minutes.

Cut the tenderloin in 1½ cm/ ½” thick slices. Sprinkle with salt and pepper and coat them with flour. Add to the pan and fry for 4 minutes.

Dissolve the stock cube in 1 dl / ½ cup hot water and pour into the pan. Add the sherry and cream, olives and sage and stir well until the stew starts to settle and the sauce thickens. Turn down the heat and simmer for five minutes.

Serve with broad egg noodles (tagliatelle) or oven roasted quartered small potatoes and green beans or a salad of your choice.