Ingredients (4 servings):
500 g pork tenderloin
1 can of diced tomatoes
2 cloves garlic
1 onion
1 cube chicken stock
150 g mushrooms
1 glass of white wine
2 carrots
oil
salt and pepper
Preparation:
Fry the sliced onions in some oil in a cooking pot.
Add the garlic finely chopped into the pot. Stir and fry shortly.
Set the onions aside.
Fry the meat cut in cubes with some oil, and until golden brown.
Deglaze with white wine.
Add the onions to the pot.
Add the stock cube, the diced tomatoes, the sliced carrots, sliced mushrooms, salt, pepper and close the pot.
Cook for 40 minutes in the pot on low heat, checking regularly that there is enough liquid.
Serve with rice or potatoes.