creole stew

creole stew

this creole stew is made of pork tenderloin, suasages, olives, capers and bell pepper. But you can add as much vegetables and spices as you like.
creole stew
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


  • 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.

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