Discover the Ultimate One-Pot Low-Carb Delight: Miso Pork Tenderloin with Carrot-Mushroom Stew Indulge in a culinary experience that brings together the rich, umami flavors of miso and the succulent tenderness of pork. This one-pot wonder features juicy pork tenderloin slices, perfectly seasoned and seared to golden perfection, nestled in a hearty stew of vibrant vegetables. The aromatic blend of shallots, garlic, and ginger pairs beautifully with the earthy tones of chestnut mushrooms and the natural sweetness of carrots. A hint of cayenne pepper adds a gentle kick, while fresh parsley brightens each bite. This dish is not only low-carb but also a feast for the senses, with a balance of flavors and textures that will leave you craving more. Ideal for a quick weeknight dinner or a special weekend meal, this recipe is both simple to prepare and deeply satisfying. Serve it as a comforting bowl of goodness that nourishes the body and delights the taste buds. If you prefer chicken or another type of meat, or if you’re following a vegan diet, feel free to substitute the pork with your choice of protein or plant-based alternatives. The versatile flavors will complement any variation beautifully. Enjoy the harmony of flavors in every spoonful!
Ingredients:
➡️For the Pork Tenderloin:
- 250g pork tenderloin, sliced
- 1 tsp plain flour
- 1/2 tsp ground white pepper
- Ground salt
➡️For the Vegetable Stew:
- 1 shallot, peeled and finely chopped
- 3 garlic cloves (12g), peeled and finely chopped
- 10g ginger, finely chopped
- 1 tbsp miso paste
- 1 red bell pepper, deseeded and chopped
- 100g chestnut mushrooms, chopped
- 180g carrots, peeled, chopped
- 1/2 tsp cayenne pepper
- 300ml water
- Ground salt
- Ground black pepper
- Handful of parsley, finely chopped
- Rapeseed oil
Serves: 2
Method:
1. Prepare the Pork:
- Season the pork slices with ground salt, then coat them with the flour and ground white pepper mixture. Set aside.
2. Cook the Pork:
- Heat some rapeseed oil in a sauté pan over medium heat. Fry the pork slices until golden brown on both sides. Transfer the pork to a plate and turn off the heat.
3. Prepare the Stew Base:
- In the same pan, add the chopped shallot, garlic, and ginger. Mix in the miso paste. Move this mixture to the side of the pan.
4. Cook the Mushrooms:
– Add a bit more rapeseed oil to the empty side of the pan. Turn the heat back on and fry the chopped mushrooms until tender.
5. Combine and Boil:
- Pour in the water to deglaze the pan, stirring to combine the mushrooms with the shallot, garlic, ginger, and miso mixture. Bring to a boil.
6. Simmer with Vegetables:
- Add the chopped carrots and bell pepper. Stir well, reduce the heat, cover, and let simmer for about 30 minutes.
7. Final Touches:
- Open the lid and stir in the chopped parsley and cayenne pepper. Season with ground salt and black pepper to taste. Add more water if needed to prevent drying out. Return the pork to the pan, cover, and simmer for an additional 10 minutes.
8. Serve:
- Place the vegetable stew at the bottom of the serving bowls. Top with the pork tenderloin slices. Garnish with more chopped parsley.
9. Enjoy!
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