creole stew

creole stew is one of my favourites that I made already back in 2007. The combination of pork tenderloin, simple sausages, olives and capers was very interesting and surprising. It is like creole, which can be understood as a mixture of local culture and foreign influences.

Ingredients (4 persons):

• 600 grams of pork tenderloin
• about 200 grams of cocktail sausages
• 30 grams of butter
• one or two red bell peppers
• one teaspoon of dried marjoram
• freshly ground black pepper
• one tablespoon of flour
• three dl whipped cream
• 100 grams of silver onions
• 150 grams of black olives
• 50 grams of pickles
• a handful of capers

Method:

• Cut the pork tenderloin into slices of 1 cm thick
• Also cut the cocktail sausages
• cut the bell peppers into thin strips
• finely chop the pickles
• Heat the butter in a frying pan (or wok)
• Bake the tenderloin and the cocktail sausages quickly on all sides
• Stir in the peppers and marjoram
• Add pepper (and / or salt) to taste
• Sprinkle the flour over it, and stir everything well
• Add the cream and bring to boil
• Add onions, olives, caper and finely chopped pickles
• Simmer the mixture for about 25 minutes

You can eat it with pasta or rice. A strong red wine goes perfectly with it.

I first published this recipe on my Dutch blog “gerechtenweb” back in 2017. I tis a classic ever since.