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1 1/4 pounds Pine View Farms Pork Tenderloin, cut into 1 1/2-inch pieces

Kosher salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

1 medium onion, chopped (2 cups)

2 red bell peppers, ribs and seeds removed, chopped

4 carrots, peeled and cut on the bias into 1 1/2-inch pieces

1 tablespoon sweet paprika (preferably Hungarian)

3 tablespoons tomato paste

2 1/2 cups Pine View Farms Chicken Bone Broth

Sour cream and chopped fresh dill, for serving


  1. Season pork with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add pork and cook, stirring a few times, until browned in places and almost cooked through, about 5 minutes. Transfer to a plate.
  2. Add remaining 1 tablespoon oil to pot. Add onion, bell peppers, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, 7 to 9 minutes. Stir in paprika and tomato paste; cook 30 seconds.
  3. Stir in broth; boil until mixture is reduced to the consistency of a thin gravy and carrots are tender, 12 to 14 minutes. Return pork and any accumulated juices to pot; simmer until pork is just cooked through, about 1 minute. Serve, topped with sour cream and dill.