Red Pepper and Pork Stew
About this recipe: This Portuguese recipe combines some of my favourite flavours - pork, garlic, red pepper and lemon.
Ingredients
Serves: 8
- 4 large cloves garlic, peeled
- 1 1/2 teaspoons coarse salt
- 2 tablespoons olive oil, divided
- 1 tablespoon whole black peppercorns
- 1kg (2 1/4 lb) pork loin medallions
- 2 red peppers, julienned
- 225ml (8 fl oz) white wine
- 2 lemons
Method
Prep:35min ›
Cook:25min ›
Ready in:1hr
- 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 meat tenderiser or hammer, flatten the pork medallions to 1cm (1/2 in) 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 frying pan over high heat. Stir in the pork and garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
- Place red peppers into the frying pan, and sauté 2 to 5 minutes, until tender but firm. Pour white wine into the frying pan, and scrape up the browned bits. Reduce heat to low, return pork to frying pan, and continue cooking 10 to 15 minutes, until pork is done.
- Slice 1 1/2 lemons into thin slices. 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 slices.
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Reviews (5)
Although I would not say this was a stew, it was nonetheless very tasty. I used pork loin steaks and green, red and yellow peppers to brighten the dish up a bit. I served the pork with the sauce over it with new potatoes and fresh brocolli. Nice, healthy and very tasty. (I used double the amount of olive oil suggested for the marinate to make it go a little further). - 19 Oct 2011
Enjoyed this meal, as did my mother in law which gave me lots of brownie points - 17 Nov 2012
- Rated on - 20 Jan 2016
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