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Sig's Bean and Lentil Stew with griddled and stuffed Tenderloin
Sig's Bean and Lentil Stew with griddled and stuffed Tenderloin

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We hope you got benefit from reading it, now let’s go back to sig's bean and lentil stew with griddled and stuffed tenderloin recipe. To make sig's bean and lentil stew with griddled and stuffed tenderloin you only need 17 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Sig's Bean and Lentil Stew with griddled and stuffed Tenderloin:
  1. Use Tenderloin
  2. Take 1 pork or lamb tenderloin
  3. Take 1 cooking chorizo,skin taken off
  4. Take 6 slice wood smoked bacon rashers
  5. Get Bean Stew
  6. You need 1 yellow pepper chopped
  7. Take 3 clove finely chopped garlic
  8. Get 1 can haricot beans
  9. Prepare 1 can brown or green lentils(I use puy)
  10. Provide 1 can plum tomatoes
  11. Get 1/2 liter water
  12. Take 1 tbsp dried parsley
  13. Use 1 good pinch dried tarragon
  14. Use 1 packages mushroom soup to thicken stew (optional)
  15. You need 1 good pinch cayenne pepper
  16. Prepare 1 pinch salt add after cooking
  17. Provide 1 tbsp smoked paprika if possible
Steps to make Sig's Bean and Lentil Stew with griddled and stuffed Tenderloin:
  1. Butterfly your loinstrip lengthwise and put in the skinned sausage. Close over and wrap the tenderloin in the bacon.
  2. You do not need any fat in your griddle pan. The bacon and sausage have enough fat to slowly cook the meat and keep it moist.
  3. Put your stuffed tenderloin in a griddlepan and cook on a medium heat from all sides quickly to seal, turn down the heat and let it cook, making sure it does not overcook, this takes no more than 25 -30 minutes.
  4. In the meantime chop the pepper and garlic and boil in the water.
  5. Add the beans, lentils and tomatoes to the peppers and garlic
  6. Simmer away until beans and lentils soft but not mushy
  7. Both the meat and beans will be cooked at the same time.
  8. Either eat the stew like I do with some homemade crusty bread or serve with the meat.
  9. The sausage contains paprika do not mistake the juices for blood as they will be a deep red orange colour. Pour the juices over your meat and serve

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