Pork ragout with fennel

Name: Pork ragout with fennel
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 chili pepper; 1 Branch rosemary; 2 stem(s) Oregano; 4 Tomatoes; 2 Fennel tubers; 500 g Pork tenderloin; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 2 TABLESPOONS Tomato paste; 125 ml dry white wine; 375 ml Vegetable broth (instant); 7-10 Tbsp Pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 chili pepper
1 Branch rosemary
2 stem(s) Oregano
4 Tomatoes
2 Fennel tubers
500 g Pork tenderloin
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
2 TABLESPOONS Tomato paste
125 ml dry white wine
375 ml Vegetable broth (instant)
7-10 Tbsp Pepper

Directions

1
Peel and finely dice the onion and garlic. Cut the chilli into fine rings. Wash herbs, dab dry. Strip rosemary needles from the stems, chop oregano. Wash, clean, quarter and seed the tomatoes.
2
Cut the flesh into small cubes. Clean, wash and slice the fennel. Keep fennel green. Wash flesh, dab dry, cut into cubes. Heat oil in a roaster. Sauté garlic and onion in it. Add meat and fennel, fry. Season with salt and chilli. Stir in tomato paste. Deglaze with white wine and stock.
3
Add meat and fennel, fry. Season with salt and chilli. Stir in tomato paste. Deglaze with white wine and stock. Add herbs and tomatoes and cook for 10-15 minutes over high heat. Season again with salt and pepper. Serve sprinkled with fennel green