Soup Week – Pork Tenderloin

20161028_195006Soup Week continues. You might be asking yourself ‘What happened to Thursdays soup?’. Well that was leftover night! We had to polish off the soups from earlier in the week. Apparently  I make more than 2 people can eat. Tonight we went with a pork tenderloin soup. Another keeper! 20161028_185448This had a bit of a chili feel. I used chili powder, paprika and cumin  to spice it up. A jalapeño for additional heat gave this batch just the right feel. I like to chop everything up then get cooking.20161028_190235First brown the pork in your Dutch oven. Remove to a plate and saute  the onion ,  pepper and jalapeño for 5 minutes. Add the garlic  and cook for a minute. 20161028_190620Toss the pork back in the pan. Now is when I like to sprinkle on some chili powder and cook for a minute . This gives the pork more flavor.20161028_191000Now is the time to add the rest of the ingredients, bring to a boil. Reduce heat and simmer for about 30 minutes. Serve in a large bowl, top with fresh chopped avacado. Cheers!


  • 1lb pork tenderloin
  • 1 red pepper
  • Small onion
  • 1 jalapeño
  • 1 clove garlic
  • 1 can diced tomatos
  • 2 cans navy beans
  • 4 cups chicken stock
  • 2 T chili powder
  • 1 tsp cumin
  • 1/4 tsp paprika
  • Salt and pepper, to taste
  • 1 T olive oil
  • 2 T chopped cilantro
  • 1 avacado


Heat olive oil in Dutch oven over medium high heat. Add pork and brown. Remove pork, add red pepper, onion and jalapeño. Cook for 5 minutes. Add garlic and cook for a minute.

Put pork back in pan, sprinkle with chili powder and stir. Add remaining ingredients except for cilantro and avacado. Bring to boil, reduce heat and simmer for 30 minutes. Stir in cilantro and remove from heat. Top with avacado for serving.

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