sig's Bean and Lentil Stew with griddled and stuffed Tenderloin

• 1 pork or lamb tenderloin
• 1 cooking chorizo,skin taken off
• 6 slice of wood smoked bacon rashers
• 1 yellow pepper chopped
• 3 clove of finely chopped garlic
• 1 can haricot beans
• 1 can brown or green lentils( I use puy)
• 1 can plum tomatoes
• 1/2 liter water
• 1 tbsp dried parsley
• 1 good pinch dried tarragon
• 1 packages of mushroom soup to thicken stew ( optional)
• 1 good pinch cayenne pepper
• 1 pinch of salt add after cooking
• 1 tbsp smoked paprika if possible

1. Butterfly your loinstrip lengthwise and put in the skinned sausage.
2. Close over and wrap the tenderloin in the bacon.
3. you do not need any fat in your griddle pan .
4. The bacon and sausage have enough fat to slowly cook the meat and keep it moist.
5. put your stuffed tenderloin in a griddlepan and cook on a medium heat from all sides quickly to seal , turn down the heat and let it cook , making sure it does not overcook, this takes no more than 25 -30 minutes.
6. in the meantime chop the pepper and garlic and boil in the water.
7. add the beans, lentils and tomatoes to the peppers and garlic
8. simmer away until beans and lentils soft but not mushy
9. both the meat and beans will be cooked at the same time.
10. either eat the stew like I do with some homemade crusty bread or serve with the meat.
11. the sausage contains paprika do not mistake the juices for blood as they will be a deep red orange colour.
12. Pour the juices over your meat and serve

pork, cooking chorizo, bacon rashers, yellow pepper, garlic, haricot beans, brown, tomatoes, water, parsley, tarragon, mushroom soup, cayenne pepper, salt, paprika

Taken from cookpad.com/us/recipes/363632-sigs-bean-and-lentil-stew-with-griddled-and-stuffed-tenderloin (may not work)