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Pork Loin with Sweet Red Peppers
From Dorothy McNett's recipes at www.dorothymcnett.com. In Portugal, it is Lombo de Porco com Pimentos Vermelhos Doces. Serve with rice or potatoes and have some Anchovy Butter Sauce as an accent.
8 cloves garlic
In food processor with steel chopping in place and with the motor running drop in the garlic cloves to mince, and then add the salt and pepper to make a paste. Cut the pork into 1/4 inch slices and spread with the paste and place in a bowl. Sprinkle with the savory or marjoram. Allow to marinate at room temperature about 2 hours, or overnight in the refrigerator. When ready to cook, heat a heavy bottomed 10 - 12 inch skillet over high heat, adding the oil or lard. Brown the pork on both sides, removing them to a plate to continue doing in batches.. When all the pork has been browned, set them aside. Cut peppers in half, remove the seeds and slice the peppers into lengthwise strips about 1/4 inch wide. Add the sliced peppers to the oil remaining in the pan, and cook them about 3 minutes, stirring. Remove them to the plate with the pork. In the hot pan, add the wine and stock, bring to a boil stirring and scraping in any browned bits clinging to the bottom and sides of the pan. Return the pork and peppers to the mixture, cover, and reduce to a low simmer. Simmer about 20 - 30 minutes or until pork is very tender. With a slotted spoon, transfer the pork and peppers to a deep heated serving platter. Bring the liquid in the pan to a boil over high heat, stirring constantly and cook to thicken it lightly. Pour sauce over meat. Zest the lemon over the meat, then cut the lemon into wedges and arrange over the meat as a garnish.
Recipe created 2016-02-01.