Peas with Pork
Pork Meat Dishes Vegetables Romanian
Simple, Romanian.
Spring is approaching, so this weekend I defrosted the last piece of pork from my grandmother - a tenderloin that I absolutely wanted to prepare with peas. I was craving peas. I wanted something light, so I didn't use flour to thicken the sauce, as I did with the peas with chicken dish.
Ingredients
1 pork tenderloin (approx. 400-500 g)
800 g peas (frozen or fresh)
50 ml passata (or thick tomato paste)
1 medium onion
2 cloves of garlic
1 tablespoon pepper paste
1/2 teaspoon sweet paprika
1 bay leaf
3 sprigs of dill
2 tablespoons oil
salt, black pepper
Servings: 4
How to prepare peas with pork
- Cut the tenderloin into slices that are not too thin.
- In a wide pot, heat the oil. Fry the pork, seasoned with salt and pepper, on both sides until it changes color and browns lightly. Remove from the pot.
- Add the very finely chopped onion and saute for a few minutes until soft. Add the crushed garlic and saute for another minute. Add the pepper paste and saute for 2-3 minutes until caramelized. Add the paprika and stir briefly.
- Return the meat to the pot and stir to coat with the seasonings.
- Cover with 2 cups of water (500 ml), add the bay leaf, and place the covered pot in the oven at 180°C for 30 minutes.
- Put the pot back on the stove and add the peas and passata. Continue to simmer, uncovered, over low heat (just gently bubbling), until the peas are cooked and the sauce has reduced a bit (about 20 minutes).
- Turn off the heat and add the chopped dill. Cover and let it rest a bit. It's good reheated.
