Portuguese Pork With Red Peppers Food

PORTUGUESE PORK WITH RED PEPPERS

Portuguese Pork with Red Peppers image

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.

Provided by Stuart Miller

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 8

Ingredients

4 large cloves garlic, peeled
1 ½ 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

Steps:

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.
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.
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.
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).
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.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g

PORTUGUESE PORK WITH RED PEPPERS

PORTUGUESE PORK WITH RED PEPPERS image

Categories Lemon Pepper Pork

Number Of Ingredients 8

Ingredients

4 large cloves garlic, peeled
1 1/2 teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon black peppercorn, whole
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

Steps:

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.
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.
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.
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).
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.

PORTUGUESE PORK RAGOUT WITH SWEET PEPPERS

Portuguese Pork Ragout With Sweet Peppers image

A robust dish flavored with paprika, cumin, lemon and garlic. Wonderful over egg noodles or rice or mashed potatoes!

Provided by yooper

Categories Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 (2 3/4 lb) pork tenderloin, about
3 teaspoons olive oil, divided
1 large shallot, peeled and minced
2 garlic cloves, peeled and minced
2 medium red bell peppers, stemmed, seeded, and thinly sliced
1 teaspoon paprika (preferably Hungarian sweet)
1 teaspoon ground cumin
1 teaspoon cumin seed
1/4 teaspoon salt
1/4 cup chicken broth
1/2 cup dry white wine
6 slices lemons, thin
1 1/2 tablespoons lemon juice
fresh ground black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons toasted sliced almonds (optional)

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.

Nutrition Facts : Calories 465.2, Fat 15, SaturatedFat 4.2, Cholesterol 202.9, Sodium 361.7, Carbohydrate 7.9, Fiber 1.9, Sugar 3.3, Protein 66

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