Portuguese Pork with Red Peppers

Name: Portuguese Pork with Red Peppers
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Cuisine: Portuguese
Ingredients: 1 tbsp Black Peppercorns; 4 whole Garlic; 2 whole Lemon; 2 tbsp Olive Oil; 2 lb Pork Tenderloin; 2 whole Red Bell Pepper; 1.5 tsp Sea Salt; 1 cup White Wine

Dinner 🍽️Lunch 🥪 Portuguese 🇵🇹 High-Protein 💪Low-Carb Sugar-Free Gluten-Free Paleo 🦴Carnivore 🥩

Tender pork tenderloin medallions are marinated with garlic and peppercorns, quickly seared, then simmered with sweet red bell peppers and white wine. A bright squeeze of lemon at the end lifts the savory pan juices, making Portuguese Pork with Red Peppers a lively, aromatic dish perfect for a cozy dinner or relaxed weekend meal.

Prep35 mins
Cook25 mins
Serves8
DifficultyMedium

1

Using a large mortar and pestle, crush the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a smooth paste. Move the paste to a large bowl.
2

Use a mallet to pound the pork medallions to 1/4 inch thick. Put them in the bowl with the garlic mixture and toss to coat. Cover, and marinate in the refrigerator for 2 to 4 hours.
3

Heat the remaining oil in a large skillet over high heat. Add the pork and the remaining garlic mixture, and quickly brown the pork for about 1 minute on each side. Take the skillet off the heat and set aside.
4

Add the red peppers to the skillet and cook, stirring, for 2 to 5 minutes, until tender but still firm. Pour in the white wine and scrape up the browned bits. Lower the heat to low, return the pork to the skillet, and cook for 10 to 15 minutes more, until the internal temperature reaches 180 degrees F (80 degrees C).
5

Cut 1 1/2 lemons into thin slices. Move the pork and peppers to a serving platter. Squeeze the juice from the remaining 1/2 lemon over the pork and peppers, and garnish with the lemon slices.