Threads of the Balkans
187 Reviews
4.5/5
Golden saffron strands dance through a symphony of tender meat and luscious vegetables, creating a main course that sings with the flavors of Belarus and North Macedonia.

Recipe info:

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Ingerdients

  • – 200 grams pork tenderloin
  • – 1 large onion
  • – 3 cloves garlic
  • – 50 grams bacon
  • – 500 grams potatoes
  • – 100 grams carrots
  • – 1 tablespoon paprika
  • – 1/2 teaspoon marjoram
  • – 1/2 teaspoon thyme
  • – 5 saffron strands
  • – 1 cup chicken broth
  • – 1 tablespoon sour cream
  • – 1 tablespoon chopped fresh parsley
  • – salt and pepper to taste

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Recipe steps

1. Cut the pork tenderloin into bite-sized pieces.

2. Dice the onion and mince the garlic.

3. Heat a large skillet over medium heat and cook the bacon until crispy.

4. Remove the bacon and set aside.

5. Add the pork to the skillet and cook until browned on all sides.

6. Add the onion and garlic to the skillet and cook until softened.

7. Stir in the paprika, marjoram, thyme, and saffron.

8. Add the chicken broth and bring to a boil.

9. Reduce heat to low and simmer for 30 minutes, or until the pork is cooked through.

10. Meanwhile, peel and dice the potatoes and carrots.

11. Add the potatoes and carrots to the skillet and cook until tender.

12. Stir in the sour cream and parsley.

13. Season with salt and pepper to taste.

14. Serve hot.

15. Garnish with crispy bacon.

PRO TIPS

For a richer flavor, use smoked paprika.If you don’t have saffron, you can substitute with a pinch of turmeric.

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