Pork Tenderloin and Gandules (Pigeon Peas) has become one of my favorite stews to cook. It’s light and on the healthier side than most heavy rich stews so it doesn’t feel like just a winter time dish. I originally got the recipe from Skinnytaste. Of course my version isn’t as “skinny” as the original. 😉 After I add lots of potatoes and serve it over yellow rice the carb factor goes up a bit. Sometimes we will eat this as a soup/stew instead of serving over rice. It’s a healthy meal and full of flavor.
Part of what makes this Pork and Gandules such a flavorful dish is the marinade for the pork. The key is the Sazon Seasoning…I got this at my local Mexican grocery store but they have it in most stores these day. They have it at Walmart for sure. You want to make sure you get the one with Achiote. That’s what give the pork that deep red color. You’ll need two pork tenderloins for this recipe (unless you cut the recipe in half, of course). Cut them into about 1-inch pieces and place in a gallon size zip top bag. Add oil, lime juice, cumin, thyme, salt, pepper and Sazon Seasoning to the zip top bag, seal, and massage all ingredients into pork. This recipe works best if you marinate the pork overnight but at least 2 hours is a must.
When ready to prepare the dish, add the marinated pork tenderloin to the crock pot. Chop all the veggies and add to the crock pot along with the pork. In the photo below you’ll see one red bell pepper, onion, carrots, potatoes and half of a poblano pepper. If I’m making this for myself I’ll use a whole poblano. It adds such a great flavor and spice but if you’re sensitive to the spice just add half.
Next, you must drain the gandules and add them to the crock pot as well. Gandules are pigeon peas and they are really have the texture and flavor that is more like a bean than a pea. They are yummy. I use them in place of black beans in many Latin dishes. Below I’m showing off one of my very favorite Pampered Chef items….the Smooth-Edge Can Opener. It cuts along the side of cans, eliminating sharp edges. The claw removes lids with the push of a button so you can keep your hands clean. I just love it and it’s been one of my customer favorites as well! To drain the liquids right out of the cans without having to get out a colander, I use the Can Strainer.
Lastly, add the tomato sauce and chicken stock and stir the ingredients together. Cook on high for 4 hours or on low for 8 hours. About 20 minutes prior to serving, add the olives and olive juice to the pot and stir. This will add a little brightness ad brininess to the stew. Of course that step is optional. If you don’t like olives leave them out.
This dish can be eaten as a stew or served over rice.
Products I love and used in this recipe!
Ingredients
For the Marinated Pork
- 2 pork tenderloins
- Juice of 1 lime
- 1 tbsp olive oil
- 1 tsp oregano
- ¼ tsp cumin
- ¼ tsp thyme
- 1 tsp kosher salt
- ¼ tsp pepper
- 2 packets Sazon Seasoning
For the Stew
- 2 cans gandules (pigeon peas)
- 1 medium onion
- 1 red bell pepper
- ½ -1 poblano peppers (depending on how much spice you like)
- 4 cups potatoes, diced
- 2 large carrots
- 2 cups chicken stock
- 1 15 oz can tomato sauce
- ¼ cup olives with 2 tbsp olive juice (optional)
Instructions
- Cube pork tenderloin into about 1-inch pieces and place in a gallon size zip top bag. Add oil, lime juice, cumin, thyme, salt, pepper and Sazon Seasoning to the zip top bag, seal, and massage all ingredients into pork. This recipe works best if you marinate the pork overnight but at least 2 hours is a must.
- When ready to prepare the dish, add the marinated pork tenderloin to the crock pot. Chop all the veggies and add to the crock pot along with the drained gandules and the rest of the ingredients. Cook on high for 4 hours or on low for 8 hours.
- Optional: 20 minutes prior to serving add the olives and olive juice.This dish can be eaten as a stew or served over rice.
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