About this recipe:This Portuguese recipe combines some of my favourite flavours - pork, garlic, red pepper and lemon.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.
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