Portuguese Red Pepper Pork Recipe

Portuguese Red Pepper Pork Recipe

How To Make Portuguese Red Pepper Pork

Enjoy a tasty combo of sweet and garlicky flavors with this pork recipe, loaded with well-seasoned tender pork, red bell peppers, and garlic!

Preparation: 35 minutes
Cooking: 25 minutes
Marinate Time: 2 hours
Total: 3 hours



  • 4large garlic cloves,peeled
  • tspcoarse salt
  • 2tbspolive oil,divided
  • 1tbspwhole black peppercorns
  • 2lbspork tenderloin,cut into 1-inch medallions
  • 2red bell peppers,julienned
  • 1cupwhite wine
  • 2lemons


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

  2. With a mallet, flatten the pork medallions to ¼-inch thick pieces. Place in the bowl with the garlic mixture, tossing to coat.

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

  4. Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture.

  5. Quickly brown the pork for about 1 minute on each side. Remove from heat, and set aside.

  6. Place the red peppers into the skillet, and saute for 2 to 5 minutes until tender but firm. Pour the white wine into the skillet, and scrape up the browned bits.

  7. Reduce the heat to low, then return pork to the skillet, and continue cooking for 10 to 15 minutes, to an internal temperature of 180 degrees F.

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

  9. Slice 1½ lemons into thin rounds. Squeeze the juice of the remaining ½ lemon over the pork and peppers, and garnish with the lemon rounds.

  10. Serve and enjoy!


  • Calories: 209.34kcal
  • Fat: 7.55g
  • Saturated Fat: 1.83g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 4.01g
  • Polyunsaturated Fat: 1.04g
  • Carbohydrates: 5.29g
  • Fiber: 1.30g
  • Sugar: 1.92g
  • Protein: 24.14g
  • Cholesterol: 73.71mg
  • Sodium: 415.34mg
  • Calcium: 23.90mg
  • Potassium: 570.91mg
  • Iron: 1.54mg
  • Vitamin A: 47.09µg
  • Vitamin C: 46.46mg
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