Portuguese Pork with Red Peppers
Ingredients
- 4 large garlic cloves (peeled)
- 1 1/2 tsp course salt
- 2 tbsp olive oil
- 1 tbsp whole black peppercorns
- 2 lbs pork tenderloin (cut into 1" medallions)
- 2 red bell peppers (julienned)
- 1 cup white wine
- 2 lemons
Instructions
- Mash the garlic, coarse salt, 1 Tbsp olive oil and peppercorns into fine paste. Transfer to a large bowl.
- With a mallet, flatten the pork medallions to 1/4" 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 on high. Stir in the pork and remaining garlic mixture. Quickly brown pork for about 1 minute on each side.
- Remove from heat/skillet and set aside.
- Place red peppers into the skillet, and sauté 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.
- Serve and enjoy!
Nutrition
Calories: 211kcalCarbohydrates: 6.7gProtein: 24.3gFat: 7.6gFiber: 0.8g
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