Pork tenderloin with tomatoes and vegetables

Ingredients

• 600 g of pork tenderloin, trimmed and fat removed
• 300 ml vegetable stock
• 100 g thin slices of pancetta
• 400 g potatoes
• 200 g peas
• 1 celery stick
• 1 carrot
• 1 shallot
• 2 tbsp of capers in salt
• 300 g Mutti Classica sauce
• salt and pepper

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