Ingredients:

500 grams of pork tenderloin, cut into medium-sized cubes

1 medium onion, finely chopped

1 green bell pepper, finely chopped

1 clove of garlic, finely chopped

½ cup of balsamic vinegar

1 tablespoon of butter

5 tablespoons of olive oil

½ cup of all-purpose flour

1 cup of chicken broth, dissolved in 1 cup of hot water

Salt, pepper

Instructions:

Ask your butcher to cut the meat into cubes, or do it yourself, then coat them with flour.

In a deep non-stick pan, heat the olive oil and butter. Once they are hot, sauté the meat for about 3 minutes.

Add the onion, bell pepper, and garlic. Continue to sauté for about 3 more minutes.

Once they are sautéed (without browning), deglaze the pan with balsamic vinegar. Let it simmer and let the liquids evaporate.

Pour in the chicken broth, stir, and continue cooking over medium heat until the meat becomes tender, and the sauce thickens. Enjoy!