This recipe just came about due to left over tenderloins from my meat curing project. I did not really have a plan what to go for, but the end result is pretty nice. It does not take much time with hands on, though for the best result you have to let it cook for a few hours.

Ingredients

• 500g pork tenderloin
• 2 onions
• 2 cloves garlic
• 3 tbsp fresh or frozen parsley
• 1pcs habanero chili
• 400g cut tomatoes (I used a can)
• 1tbsp vinegar
• 1tbsp sweet paprika powder
• salt and pepper to taste
• [ optional: 100g water ]
• 3tbsp sweet cream

Ingredients

Cut the pork tenderloin into 3cm thick pieces and put them aside. Chop the onions, garlic and the seeded chili.

Start by frying the tenderloin pieces in some oil on both sides until golden on high temperature. Remove the meat from the pan and fry the onions until they get soft. Move the onions to the side and add the garlic and the chili into the hot pan. Let this fry for 30 seconds before adding the cut tomatoes, vinegar, sweet paprika powder and parsley (basically all other ingredients but the water and the sweet cream).

Let this simmer at low heat. There are basically two options, depending on how much time you have. Either you let it simmer just as long the meat takes to cook through. In that case you won’t need to add additional water. It will be super soft, but the taste of the sauce won’t be that great. The other option is to add water and let it simmer for 2+ hours. This way the sauce will have an amazing taste and the meat will be soft as well.

Either way, add the sweet cream at the very end before serving the dish with rice.