- 1 onion (chopped)
- 5 ml (1 t) garlic (chopped)
- 15 ml (1 tbsp) bell pepper
- 15 ml (1 tbsp) tomato paste
- 15 ml (1 tbsp) avocado oil
- 5 ml (1 t) flour
- 1 can whole, peeled tomato
- 2 bay leaves
- 500 ml (2 c) cooked pork tenderloin
- 250 ml (1 c) chicken stock
1 Fry onion, garlic, bell pepper and tomato paste in avocado oil. Sprinkle flour over and fry for 3-4 min.
2 Add can of whole, peeled tomato, bay leaves, cooked pork tenderloin and chicken stock.
3 Simmer for 15-20 min until the sauce thickens.
4 Serve with dollop of sour cream, chopped parsley and cooked shell pasta.
