This is a simple dish that is good for a weeknight hearty meal. Pork tenderloin doesn’t take long to cook, and the whole stew just needs a few minutes of simmering without much fussing over it. I like it with hot sauce, of course, but that’s optional 🙂
- 2 Tbl olive oil
- 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
- 1 medium onion, chopped
- 2-4 sweet peppers, any kind, chopped
- 2 cloves garlic, minced
- 1-2 medium potatoes, peeled or scrubbed and cut into 1/2-inch pieces
- 1 14-ounce can lower-sodium chicken broth
- 1-2 tsp ground cumin
- 1 tsp dried oregano
- 1/8 tsp cayenne (optional)
- 1 Tbl lime juice
- Heat 1 Tbl oil in a large saucepan over medium heat. Add the pork, and cook, stirring, until no longer pink on the outside, about 4 minutes. Transfer with any juice to a bowl.
- Add the remaining 1 Tbl oil, onion and peppers to the pan. Cook, stirring, until softened, about 3 minutes.
- Add garlic and cook 1 minute more.
- Add potato, broth, cumin, oregano, and cayenne (if using); sprinkle with a little salt and bring to a simmer over medium heat.
- Reduce the heat to maintain a low simmer and cook, partially covered and stirring occasionally, until the potato is tender, about 10 minutes.
- Return the pork and any juice to the pan and cook, partially covered, until the pork is cooked through and the potatoes are fall-apart tender, about 5 minutes more.
- Season with salt and pepper to taste, and stir in lime juice before serving.