Pork and Red Capsicum Casserole
Pork and Red Capsicum Casserole



  • 400g pork tenderloin
  • Olive oil
  • 2 red capsicums, sliced
  • 1 sliced red onion
  • 2 sliced garlic cloves
  • 200ml chicken stock
  • 2 thyme sprigs
  • 1 tbsp red wine vinegar
  • 1 tsp smoked paprika
  • Chopped parsley, to serve
  • Cut the tenderloin into 12 medallions, then place between 2 sheets of film and bash until 1cm thick. Season the pork well, then fry in 1 tsp of oil for 2 mins on each side or until golden and cooked through. Remove from the pan and set aside.
  • Add the capsicums, onions, garlic and 1 more tsp of oil to the pan and stir-fry for 5 mins. Pour in the stock and thyme sprigs, then cover with the lid and simmer for 15 mins or until the capsicums are well softened.
  • Stir in the vinegar, paprika and some seasoning, then simmer with the lid off for 2 mins to thicken slightly. Return the pork (with any resting juices) to the pan and cook for a minute, then serve with a sprinkling of parsley and some brown rice on the side.
40 mins
3 serving

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