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!
Serves:
Ingredients
- 4large garlic cloves,peeled
- 1½tspcoarse salt
- 2tbspolive oil,divided
- 1tbspwhole black peppercorns
- 2lbspork tenderloin,cut into 1-inch medallions
- 2red bell peppers,julienned
- 1cupwhite wine
- 2lemons
Instructions
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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.
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With a mallet, flatten the pork medallions to ¼-inch thick pieces. Place in the bowl with the garlic mixture, tossing to coat.
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Cover, and marinate for 2 to 4 hours in the refrigerator.
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Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture.
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Quickly brown the pork for about 1 minute on each side. Remove from heat, and set aside.
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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.
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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.
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Transfer the pork and pepper mixture to a serving platter.
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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.
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Serve and enjoy!
Nutrition
- 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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