s PORTUGUESE PORK WITH RED PEPPERS ****
s 
|
s PORTUGUESE PORK WITH RED PEPPERS ****
s |
|
Ingredients
|
|
||||
|
Instructions *** 3-25-18 very good, and i also leftout the chicken stock (well i forgot it) and didn't miss it!! and don't know why you need all the lemon slices after squeezing the lemon over the pork... *** Prep 35 m Cook 25 m Ready In 3 h Recipe By:Stuart Miller When I origially posted this recipe (under an old user account that I forgot) I left out the cup of chicken stock that you add just after the alcohol from the wine has cooked off. You should first remove the peppers and reduce the liquid by half before adding the pork and peppers back to the pan. "One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish." Ingredients 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 Directions 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. ALL RIGHTS RESERVED © 2018 Allrecipes.com Printed From Allrecipes.com 3/21/2018 Allrecipes This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||
