Monday, March 26, 2012

BaffinPaddler Easy Make Pork Tenderloin Stew Recipe

OK, the time has come to feed the hungry paddler who needs to warm the belly and likely other parts after a spring paddle in the North. Maybe the gear got wet one way or another, the wind picked up, and it was a rigorous paddle. Back home, or resting on a shoreline for a break, a hot and hearty meal is gonna feel good.

When I first started the BaffinPaddler blog two years ago, a paddler/kayak instructor asked me, "What's your blog about? Recipes?"

I thought that was a funny remark coming from a guy to a girl paddler with a paddle blog!

I like spending as little time in the kitchen as possible and even less time doing dishes. The BaffinPaddler outdoor, paddle, and travel blog is not about recipes, but what the heck, maybe we can throw in a few once in a while.

Paddlers need to eat. Paddlers love to eat. Some even like to cook.

So here goes, a simple, easy to make hearty pork tenderloin stew with veggies and potatoes to pop into your wide-mouth thermos for a great hot lunch on those chilly spring paddles, or to enjoy at home!

You'll have to judge quantities of ingredients depending on how many people you want to feed or how many days you want to eat leftovers. I just made this recipe up one day with what I found in my kitchen. It's the best way to cook sometimes! And it was great. 

Easy Make Pork Tenderloin Stew Recipe

Pork tenderloin (or substitute with chicken or your favourite tofu brand)
Chicken broth (organic, low sodium or homemade stock is best)
Yellow potatoes (peeled)
Corn starch (to thicken the gravy)
Garlic (optional)
Soy sauce (optional)
Pepper (to your taste)
  • Wash and cut all of the veggies and potatoes into bite size chunks.
  • Cut pork tenderloin into bite size pieces and stir fry the meat at a high enough heat to brown it in olive oil or a cooking oil of your choice.
  • Add some chopped garlic if you like and sautee gently with the meat. Don't burn.
  • Add the chopped carrots and potatoes.
  • Add enough chicken broth so half of the mixture is gently swimming in the broth, cover and simmer this mixture at a low to medium heat until the carrots and potatoes are tender. Don't boil.
  • Add the broccoli and mushrooms last. Simmer for a few minutes until they soften.
  • Take a cup or a small bowl and add one teaspoon of corn starch to a small amout of cool water, soy sauce or chicken or vegetable stock and mix well. No lumps.
  • Slowly add and stir in the corn starch mixture to create a light gravy and glaze in the stew.
  • Stir gently and wait a few minutes to see how the gravy thickens. 
  • If you like the consistency of the gravy, serve. The trick is to make a light gravy that is brothy, not thick and pasty. If you want a thicker gravy, go slowly to add more corn starch mixture to the pot. 
  • Salt and pepper to taste. You can even add a splash or two of Soy Sauce for more colour and taste.
Just a note. When I cook I do tie up my hair. It's never out and about like it is at the top of this blog post photo. And I usually don't have a cameraman on hand whose reflection shows up in the shiny toaster behind me. But I do smile when all the work is done and it's time to eat or fill up the thermos and head out to paddle! 

March in the National Capital Region of Canada (Ottawa, Ontario/Gatineau, Quebec) has been prone to extremes. We had a few days of beautiful summer-like weather in the 20's Celsius (70's Fahrenheit) last week and a quick spring thaw. We thought winter was over, but the North winds picked up last night and we are suddenly back to below zero temperatures.

Happy spring paddles!
Stay warm and safe.
The BaffinPaddler

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