This simmered dish pairs pork tenderloin with sunflower oil, onion and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
155g pork tenderloin184 kcal
9g sunflower oil80 kcal
82g onion33 kcal
23g tomato paste19 kcal
2g sweet paprika6 kcal
50g pitted prunes120 kcal
55g cornmeal (polenta)204 kcal
7g apple cider vinegar1 kcal
2g salt0 kcal
1g black pepper2 kcal
Cooking instructions
cornmeal (polenta)salt
Bring water to a simmer in a small pot. Whisk in cornmeal gradually with a pinch of salt; cook on low, stirring often, until thick and smooth, 12 to 15 minutes.
pork tenderloinsunflower oilcornmeal (polenta)
While polenta cooks, heat sunflower oil in a skillet over medium-high heat. Add pork and brown well, 4 to 6 minutes.
oniontomato pastesweet paprika
Add sliced onion and cook until softened, 4 minutes. Stir in tomato paste and sweet paprika; cook 30 seconds to toast the spices.
Add prunes and 120 ml water. Simmer until the pork is cooked through and the sauce is glossy, 6 to 10 minutes. Season with salt, pepper, and vinegar to balance sweetness.
cornmeal (polenta)
Serve the stew over polenta, spooning extra sauce on top.
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