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Recipe Portuguese Pork with Red Peppers (Pork)

Home Cooking Recipes
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Required 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

Preparing/Cooking:

  • 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.
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