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.
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