Name: Pork Chilindron
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 4
Ingredients: 2 tsp rapeseed oil; 1 pork tenderloin (approx. 400g), cut into 4 pieces; 3 red onions, chopped; 2 red peppers, chopped; 4 cloves garlic, crushed; 2–3 tsp smoked paprika (dulce/sweet); 1 tsp dried rosemary; 400g tin tomatoes; 1 low-salt vegetable stock cube (in 400ml boiling water); 320g broccoli florets

A hearty stew made with tomatoes and peppers. Serve with fresh seasonal vegetables.

Serves

Prep

20 minutes

Cook

45 minutes

Nutrition information

Each 568g serving contains (excludes serving suggestion)

KCal: 269
Carbs: 18.9g
Fibre: 8.7g
Protein: 28.5g
Fat: 6.9g
(Low)
Saturates: 1.7g
(Low)
Sugars: 15.0g
(Low)
Salt: 0.3g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

2 tsp rapeseed oil
1 pork tenderloin (approx. 400g), cut into 4 pieces
3 red onions, chopped
2 red peppers, chopped
4 cloves garlic, crushed
2–3 tsp smoked paprika (dulce/sweet)
1 tsp dried rosemary
400g tin tomatoes
1 low-salt vegetable stock cube (in 400ml boiling water)
320g broccoli florets

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Method

Step 1

Heat the oil in a pan and add the pork pieces. Brown the pork all over, remove from the pan and set aside.

Step 2

Add the onions and peppers to the pan and stir for 3–4 minutes. Next, add the garlic, paprika, rosemary and tomatoes. Stir in the stock and bring to the boil. Cover and simmer for 15 minutes.