Ingredients
Units
- 6 pieces of pork tenderloin or chops
- 1 onion chopped
- 4 medium or 2 large carrots, sliced
- 1/2 cup vegetable broth or white wine
- 2 cups fresh or frozen peas
- salt, oil, merkén or paprika, 1 clove of garlic, and 1 bay leaf
Instructions
- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- Season the loin. Seal the pork for 2-3 minutes per side. Remove to a plate.
- In the same skillet, brown the onion, finely chopped garlic (if desired), and carrots for 5 minutes.
- Add broth or wine and scrape the pan to loosen all bits. Return the pork with their juices. Cover, reduce heat to medium, and cook for 8 minutes or until pork is cooked (will depend on the thickness of the meat)
- After 6 minutes, add the peas—Cook for 2 minutes.
- Taste and adjust the seasoning served with rice or mashed potatoes.
Notes
If you like a thicker sauce, flour the meat before sealing it.
Disclaimer: This was part of a sponsored collaboration with DiMe Media and the National Pork Board. All opinions on Pork Arvejado are 100% mine.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Pork
- Method: Stove
- Cuisine: Chilean