Print This Recipe Written by Chacha on Jan 17th, 2016 in Main Dish, Onions, Pork Tenderloin, Recipe, Rice, Stew, Tomatoes | No Comments

This is a quick stew that is rich in flavor and features a few main ingredients: Pork, onions, garlic, crushed tomatoes, smoke Spanish paprika, and yes, canned white beans and chicken broth. To make this quick delicious stew, I use quick-cooking pork tenderloin; a particularly tender cut that cooks in just under 20 minutes. The smoked paprika lends a sweet-spicy smokiness to this stew. You can make the stew spicier by using hot smoked paprika.

Servings: 4


  • 1 ½ pounds pork tenderloin
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 medium onions, minced
  • 5 cloves garlic, smashed, peeled, and finely minced
  • 1 tablespoon good-quality smoked paprika (preferably Spanish)
  • 1 (28-ounce) can crushed tomatoes
  • 3 cups chicken broth
  • 1 (28-ounces) can white beans (preferably Goya brand), rinsed
  • Cooked fluffy white rice, for serving

Special equipment

  • 6-quart pot or Dutch oven


Let the pork sit out and temper for 30 to 40 minutes before cooking. (Note: It’s important that the temperature inside the meat is the same as the outside, which makes for even faster cooking.)

Pat pork dry with paper towels to remove any excess moisture. Trimmed of any excess fat from the pork and cut into 1-inch cubes. Season cubes well with salt and pepper.

In the Dutch oven, heat 2 tablespoons oil over medium-high heat until just smoking. Working in batches, add pork and cook until browned all over, 8 to 10 minutes. Transfer to plate.

Add the remaining 1 tablespoon oil in now-empty pot over medium heat. When the oil is shimmering, add the onions and cook until softened and beginning to brown, about 8 to 10 minutes. Add garlic and paprika and cook until fragrant, about 30 seconds.

Add tomatoes, broth, beans, pork and any juices that collected on the plate. Taste for seasoning and add salt and pepper if needed. Bring to simmer. Reduce heat to medium-low, cover, and cook until pork is cooked through, about 20 minutes.

Ladle the stew into bowls. Dollop several tablespoons of rice in the center of each bowl. Sprinkle with cracked black pepper and serve.

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