Name: Portuguese Pork with Red Peppers
Prep time: 35 min
Cook time: 25 min
Total time: 180 min
Yield: 1
Ingredients: 4 large cloves garlic, peeled; 1.5 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

Portuguese Pork with Red Peppers

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Prep Time:
35 minutes

Cook Time:
25 minutes

Total Time:
180 minutes

Garlic pork medallions with lemon slices and sauteed red bell peppers for a classy and simple meal.

Ingredients:

4 large cloves garlic, peeled
1.5 teaspoons coarse salt
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

Instructions:

Using a large mortar and pestle, crush garlic, coarse salt, 1 tablespoon of olive oil, and peppercorns until a smooth paste forms. Transfer the mixture to a large bowl.
Tenderize the pork medallions to 1/4 inch thickness using a mallet. Combine with the garlic mixture in a bowl, ensuring they are well coated. Refrigerate and marinate for 2 to 4 hours, covered.
In a large skillet over high heat, heat the remaining oil. Add the pork and remaining garlic mixture. Quickly sear the pork for about 1 minute on each side. Set aside.
Add the red peppers to the skillet and sauté for 2 to 5 minutes until just tender. Deglaze the skillet with white wine, then lower the heat and return the pork to the skillet. Cook for an additional 10 to 15 minutes until the pork reaches an internal temperature of 180 degrees F (80 degrees C).
Thinly slice 1 1/2 lemons into rounds. Move the pork and pepper mixture to a serving platter. Squeeze the juice of the remaining 1/2 lemon over the pork and peppers, and decorate with the lemon rounds.

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