creole stew

creole stew

creole stew

This is one of my favourites that I made already back in 2007. The combination of pork tenderloin, simple sausages, olives and capers was very interesting and surprising. It is like creole, which can be understood as a mixture of local culture and foreign influences.

Ingredients (4 persons):

  • 600 grams of pork tenderloin
  • about 200 grams of cocktail sausages
  • 30 grams of butter
  • one or two red bell peppers
  • one teaspoon of dried marjoram
  • freshly ground black pepper
  • one tablespoon of flour
  • three dl whipped cream
  • 100 grams of silver onions
  • 150 grams of black olives
  • 50 grams of pickles
  • a handful of capers


  • Cut the pork tenderloin into slices of 1 cm thick
  • Also cut the cocktail sausages
  • cut the bell peppers into thin strips
  • finely chop the pickles
  • Heat the butter in a frying pan (or wok)
  • Bake the tenderloin and the cocktail sausages quickly on all sides
  • Stir in the peppers and marjoram
  • Add pepper (and / or salt) to taste
  • Sprinkle the flour over it, and stir everything well
  • Add the cream and bring to boil
  • Add onions, olives, caper and finely chopped pickles
  • Simmer the mixture for about 25 minutes

You can eat it with pasta or rice. A strong red wine goes perfectly with it.

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