Portuguese Pork with Red Peppers

Portuguese Pork with Red Peppers

71
Stuart Miller 0

"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."

Ingredients 3 h {{adjustedServings}} servings 211 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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 71

  1. 87 Ratings

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Stuart Miller
6/19/2006

When I origially posted this recipe (under an old user account that I forgot) I left out the cup of chicken stock that you add just after the alcohol from the wine has cooked off. You should first remove the peppers and reduce the liquid by half before adding the pork and peppers back to the pan.

JUD121
9/2/2003

This dish was terrific, particularly if you like pepper. After removing the pork from the pan, I added a bit of cornstarch to thicken the sauce just a touch. Also used a red, an orange and a yellow pepper for splendid colour. Delicious!

ZEPHERSNOW
2/4/2004

I didn't have anything but red wine and used it instead and the dish was INCREDIBLE! The pepper is very spicy so the next time I will not only use the right kind of wine for the proper taste, but, I will cut back on the black pepper for the 4 little eatters at my table......moist...very, very, moist! A real meat stretcher dish too with leftovers for lunch!