Tender Pork Stew

Season the pork tenderloin with salt and black pepper. Heat a little olive oil in a large pot over medium-high heat and sear the pork on all sides until browned; then remove the meat and set aside.

In the same pot, add the chopped onion, sliced red bell peppers, and sliced carrots. Sauté until the vegetables are softened, about 5 minutes.

Return the browned pork to the pot, pour in the red wine, and simmer for 2–3 minutes until the alcohol aroma evaporates.

Add the broth or water, cover the pot, and reduce the heat to medium. Cook for 45–60 minutes, or until the pork is very tender.

Remove the pork pieces, shred or slice the meat, and blend the cooking liquid until smooth. Return the smooth sauce to the pot.

Stir in the mushrooms and the shredded pork, then continue cooking, uncovered, for an additional 30 minutes until the mushrooms are tender and the flavors have melded.

Taste and adjust seasoning if needed, then serve the tender pork stew hot, spooned with its silky sauce.