Sunday, 6 August 2017

PREPARE: Portuguese Pork With Red Peppers

This is a favorite flavor combination ever!

This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.


- 4 large cloves garlic peeled

- 1 1/2 teaspoons coarse salt

- 2 tablespoons olive oil

- 1 tablespoon whole black peppercorns

- 2 pounds pork tenderloin, cut into 1 inch medallions 2 red bell peppers, julienned

- 1 cup white wine

- 2 lemons

Add all ingredients to list


- Prep 35 minutes

- Cook 25 minutes

- Ready In 3 hours

- With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste.

- Transfer to a large bowl.

- With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat.

- Cover, and marinate 2 to 4 hours in the refrigerator.

- Heat the remaining oil in a large skillet over high heat.

- Stir in the pork and remaining garlic mixture.

- Quickly brown pork about 1 minute on each side.

- Remove from heat, and set aside.

- Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm.

- Pour white wine into the skillet, and scrape up the browned bits.

- Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).

- Slice 1 1/2 lemons into thin rounds.

- Transfer the pork and pepper mixture to a serving platter.

- Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

Tell me after you have enjoyed, what does it taste like?

Tourism Observer
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