Pork Stew with Sundried Tomatoes

Choose pork tenderloin or a cheaper pork cut for this stew, depending on the occasion.

For 4 people

500 g / 1 pound pork tenderloin (or another pork cut)

1 onion

2 garlic cloves

2 dl / 14 tbsp creme fraiche

1 dl / 7 tbsp heavy whipping cream

5-6 sundried tomatoes or 1 dl / 7 tbsp shredded and tinned ones

1 tbsp chicken stock

2 tbsp tomato pure

1-2 tsp sambal oelek

2 tbsp gluten free soy sauce – can be excluded
butter
salt and pepper

Cut the meat in 1 cm slices, season with salt and pepper and fry them quickly in a hot pan. Take them out and leave them to rest in a pot while you fry the sliced onion and the tomatoes. When soft, put these in the pot and add pressed garlic, creme fraiche, cream, tomato pure, stock and sambal oelek. Let simmer until the pork is done, about five minutes. Serve with for instance steamed broccoli or cauliflower gratin and green leaves.