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Spanish Smoked Paprika Pork Tenderloin Stew with Pimientos and Zucchini
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Course Main Course
Cuisine Spanish
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
  

  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons smoked paprika
  • 4 cups low-sodium chicken broth
  • 1 cup sliced pimientos
  • 2 medium zucchinis, sliced into half-moons
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
  • Add the onion to the same pot and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute more.
  • Sprinkle the smoked paprika over the onions and stir for 30 seconds to release its flavor.
  • Pour in the chicken broth and return the pork to the pot. Add the salt and black pepper. Bring the mixture to a simmer.
  • Add the pimientos and let the stew cook gently for 15 minutes.
  • Stir in the zucchini slices and simmer for another 8 to 10 minutes until the zucchini is just tender.
  • Remove the pot from the heat and sprinkle with the chopped parsley before serving.

Notes

Add the zucchini toward the end so it keeps some texture instead of turning soft. If the paprika starts to stick to the bottom of the pot during the initial stir, add a splash of broth right away to prevent bitterness. Leftovers reheat well on the stove with a little extra broth to loosen the consistency.
Course: Main Course
Cuisine: Spanish
Equipment: Large pot, Cutting board, Knife, Wooden spoon