Portuguese Pork With Red Peppers Recipes

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.

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.