Angel Recipes: Pork Tenderloin Stew

Angel Recipes In-Home Senior Care Mercer County, NJ

Pepper Pork Stew Recipes Senior Care Angel Recipe: Pepper Pork Tenderloin Stew

January is a COLD month! Quite fittingly, it’s also National Soup Month. This hearty stew is excellent on a chilly evening.


2 lbs. Pork Tenderloin

5 strips thick sliced bacon

1 lb. frozen pearl onions

1 lb. frozen baby carrots

1 lb. frozen corn

1 lb. frozen peas

3 medium potatoes, cut into 3/4″ cubes

1 large green pepper

1 large red pepper

5 cubes beef bouillon

3 cups boiling water

3/4 cups unsifted flour

2 tsp salt

1 tsp. black pepper

1 tsp. garlic powder


  • Cut pork into 3/4″ cubes and put in a large resealable plastic bag. In a small bowl, mix flour, black pepper, garlic powder and salt. Add the flour mixture to the cubed pork and shake until all the flour has coated the pork. Set aside.
  • In a 3 gallon pot, fry the bacon at high temperature until crispy. Crumble the bacon back into the drippings. To the very hot bacon fat, add the cubed pork. Cook the pork and bacon together on high heat until the pork is browned (about 10-12 minutes).
  • Cut the green and red peppers into 1″ squares then add to the browned pork and bacon mixture. Cook a few minutes on medium heat until the peppers begin to soften.
  • Combine boiling water and bouillon cubes to dissolve, then add this mixture to the pot and mix thoroughly. Fold in the pearl onions, corn, peas, potatoes, and carrots. Mix well. Simmer on low heat for 2 hours. Add more seasoning to taste.

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