Portuguese Pork With Lemon Food

PORTUGUESE PORK RAGOUT WITH SWEET PEPPERS

Steps:

• Trim the pork tenderloins of excess fat and cut into 1-inch cubes.
• In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat.
• When hot, add the shallot, garlic and bell peppers.
• Sauté 10 minutes, until very soft.
• Remove from the pan.
• Put the remaining teaspoon oil in the pan and heat.
• Add the pork and brown.
• Stir in the paprika, ground cumin, cumin seeds and salt; stir 1 minute.
• Put the shallot, garlic and peppers back into the pan.
• Add the broth, wine and lemon slices.
• Cover and simmer 20 to 25 minutes, or until the pork is cooked through and tender; stir occasionally.
• Remove the lemon slices.
• Add fresh lemon juice, pepper, cilantro and almonds if using.
• Serve the ragout with rice or egg noodles.

ROSEMARY AND LEMON PORK STEW

Steps:

• Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
• Add portabella mushrooms and sliced onion and saute for 5 more minutes
• Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
• Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
• Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro