A delicious combination of spice, herbs and sweetness. Strips of pork tenderloin, cooked in a paprika and herb sauce, with red peppers and mushrooms. Just add a dollop of Greek yogurt and sprinkle with more paprika.
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
240ml(8 fl oz) milk (1 cup)
180ml(6 fl oz) good chicken stock (¾ cup)
450g(1 lb) pork tenderloin/fillet, cut into strips
1garlic clove, crushed
1½tspfresh thyme, leaves only
1red pepper, deseeded and cut into thin strips
170g(6 oz) button mushrooms, quartered (about 9)
4tbspnatural Greek yogurt
rice and seasonal green vegetables
You will also need an ovenproof dish.
Preheat oven to 180°C (350°F) (gas 4)
In a medium-sized bowl, mix a little of the milk into the cornflour/cornstarch and then gradually stir in the rest of the milk and the chicken stock. Set to one side.
Heat the oil in a frying pan/skillet, add the pork and brown over a medium heat, about 2–3 minutes., turning frequently. Add the garlic and sauté for a further 30 seconds.
Stir in the milk and stock mixture. Then add the the paprika, thyme, coriander, honey, and tomato purée/paste. Give it a good stir and then bring to the boil.
Transfer to an ovenproof dish, cover with foil, and cook in the oven for 1 hour.
Now stir in the mushrooms and red pepper, cover again, and return to the oven for a further 15 minutes until tender.
Serve on a bed of rice and garnish with the yogurt and a sprinkling of paprika.