Peas with pork tenderloin


  • 250 g pork tenderloin
  • 4 long slices of bacon
  • 700 g green peas
  • 800 ml chicken stock
  • 1 medium onion
  • 1 medium carrot
  • 1 slice of celery
  • 1 cup of tomato juice
  • 1 teaspoon of sugar
  • 1 bay leaf
  • salt
  • pepper
  • 1/2 dill link
  • 4 spoons of oil


To begin with, sauté the meat and bacon in 2 tablespoons of hot oil (on low heat) until the meat changes color.

We remove the meat on a plate, add the rest of the oil and gently sauté the finely grated onion, carrot and celery.

Put out 500 ml of chicken stock, add the meat and bacon and let it boil for around 10 minutes, on medium heat, with the lid on. We continued to boil with the lid on for another 5 minutes.

Add the peas, tomato juice, bay leaf, the rest of the soup, season with pepper and let it boil until both the peas and the meat are cooked.

At this point we add the salt and leave it on the fire for another 2 minutes. Remove from heat, add chopped dill and mix.