PEPPER STEW PORK FILLET
Just in case you need to prepare a healthy freeze-up for a hectic week, this pork fillet will get you 4 servings under limited calories.
Divide the fat-trimmed tenderloin into 10 pieces. Wrap each with a cling film, then beat to flatten to about an I’m thick.
Heat the oil then toss in the pork. Fry on both sides until golden brown. Remove them. On the same pan, sprinkle some oil then add onions, garlic, and peppers. Add the thyme, then Fry for 4-5 minutes. As you stir, pour in the stock. Simmer for 10-15 minutes then season with salt, vinegar, pepper, and paprika.
Serve On the plate, drizzle the parsley.
Goes best with:
Brown rice, whole pasta, creamy mashed sweet/potatoes
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