Ingredients:
- 700g pork tenderloin
- 1 tbsp paprika
- 1 tbsp plain flour
- 3 tbsp olive oil
- 1 onion, chopped
- 3-4 garlic cloves, finely chopped
- 4 anchovy fillets, finely chopped
- 2 tbsp tomato puree
- 2 bay leaves
- 400g cooked and peeled chestnuts (fresh or vac-packed)
- 2 tomatoes, chopped
- Chopped parsley and lemon wedges for serving
Method:
Trim off any fat or sinew from the pork and cut into 2.5cm cubes. Mix the paprika, flour and some salt and pepper, and toss with the pork cubes to coat well. Heat half of the oil in a large frying pan, add the pork and fry over a medium heat until well browned. Do in batches if necessary. Remove and set aside.
Heat the remaining oil in the same pan and fry the onions until golden brown. Stir in the garlic and anchovies and cook for another 2 minutes. Return the pork to the pan and add the tomato puree, bay leaves and seasoning with 300ml water. Cover the pan tightly and cook gently until the pork is tender – about 25 minutes. Add the chestnuts 10 minutes before the end of cooking time.
Add the chopped tomatoes and simmer, uncovered, for another couple of minutes. Check the seasoning and add the parsley. Serve with the lemon wedges.
Serve with rice.