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Portuguese Pork with Red Peppers

SUBMITTED BY: Stuart Miller PHOTO BY: Always Cooking Up Something

"One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish."
RECIPE RATING:
The reviewer gave this recipe 23 stars. This recipe average a 4.8 star rating.
Read Reviews (20)
PREP TIME  35 Min
COOK TIME  25 Min
READY IN  3 Hrs

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 2 red bell peppers, julienned
  • 1 cup white wine
  • 2 lemons

DIRECTIONS

  1. With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
  2. With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
  3. Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
  4. Place red peppers into the skillet, and saute 2 to 5 minutes, 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).
  5. Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2006 by Stuart Miller
When I origially posted this recipe (under an old user account that I forgot) I left out the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2004 by ZEPHERSNOW
I didn't have anything but red wine and used it instead and the dish was INCREDIBLE! The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2003 by JUD121
This dish was terrific, particularly if you like pepper. After removing the pork from the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2003 by NewCook
I like this recipe a lot. Although I substituted water for the wine, I still found the sauteed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2005 by Peach822
Wonderful! I used a combination of red, yellow, and orange bell peppers. Skipped the lemon... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2004 by Aspiring Chef Rita
Quick - easy and I loved using my mortar and pestle - I always feel like the mad scientist and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2004 by MONARCH38
This was an excellent recipe! My family loved it. I didn't get to marinate but about 20... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2003 by SHAWNLAVRAR
I liked this recipe alot. I prepared it a bit differently tho, slicing the pork into 1 inch... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2006 by MRSDAWG1
My family loved this - husband and teenage son. Used coarse ground black pepper (cut back on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2005 by jjmcg