Multi Peppered Pork

Flavorful Multi Peppered Pork

How to make Multi Peppered Pork

  • 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
  • 1 red & 1 green pepper, julienned
  • 1 cup white wine
  • 1 onion sliced
  • 2 lemons

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

Flatten the pork medallions to 1/4 inch thick with a mallet. 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. Mix in pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.

Saute 2 to 5 minutes red peppers into the skillet, 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).red peppered pork

Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon


 

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