Pork-Tendered for Better Digestion

Known to enhance digestion, bitters (such as gentian root) are a known digestif in Europe. In this recipe, bitters impart bitter-sweetness for a surprisingly light, yet lively dish. Try this flavorful recipe for better digestion at your next holiday gathering. If you are interested in learning more about nutrition for better digestion, check out The Digestive Tune Up™ Program.
Course dinner, entree
Servings 6


  • 8 oz lean pork from a tenderloin or thick chops
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • 1 can fire-roasted tomatoes
  • 1/2 cup tomato paste
  • 2 oz bitters such as Angostura
  • 1/16 teaspoon salt
  • 2 cups cooked lentils
  • 2 tablespoons cilantro coarsely chopped
  • 1 1/4 cups green beans trimmed and halved


  • Freeze the pork for about 20 minutes (not longer); remove from freezer and slice thinly.
  • In a skillet, place the garlic and lightly brown the pork in the oil on medium-low heat. After a few minutes, add the tomatoes, tomato paste, and bitters, stirring frequently.
  • Season with salt and let simmer for about 10 minutes. (Pork needs to be cooked thoroughly.)
  • Add the lentils to the tomato-pork mixture. Simmer until hot, stir in the cilantro, and taste. (Add additional salt or cilantro if necessary.)
  • In a saucepan, boil the green beans. Drain the green beans. Fold green beans into the stew and serve.
Keyword digestion, pork