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.

Recipe Summary

prep:
35 mins
cook:
25 mins
additional:
2 hrs
total:
3 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

212 calories; protein 24.3g; carbohydrates 6.7g; fat 7.6g; cholesterol 73.7mg; sodium 423.3mg. Full Nutrition
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Reviews (99)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/19/2006
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. Read More
(175)

Most helpful critical review

Rating: 3 stars
02/22/2010
I was slightly underwhelmed by this dish but when I read the description it is exactly as described. It seemed to be missing something but I really don't know what I would do differently. There was a definite heat to the meat with the pepper/garlic flavors coming through and the sweetness of the peppers did cut it nicely. I did follow the changes mentioned by the author's additional post and also mixed a bit of cornstarch to some chicken broth to thicken the sauce. The meat was incredibly tender and I served this dish with roasted asparagus and buttered parsley red potatoes. Read More
(16)
123 Ratings
  • 5 star values: 83
  • 4 star values: 31
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/19/2006
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. Read More
(175)
Rating: 5 stars
09/02/2003
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! Read More
(57)
Rating: 5 stars
02/04/2004
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! Read More
(52)
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Rating: 5 stars
12/09/2009
This was quite a challenge without a mortar and pestle but with patience perseverance and the flat side of a chef's knife I got the job done. This was just delicious. The contrast of the bite of the peppercorns with the sweetness of the red pepper was interesting piquant and delicious. This "paste" permeates the meat and flavors it beautifully and that coupled with the wine and chicken broth the submitter advised to add in a separate review made for a wonderful sauce. I left the lemon off mine hubs included it in his - -we were both pleased as pie! I served this with rice pilaf (parsley buttered potatoes would have been good too) and fresh asparagus. Great dish with a lovely presentation. Read More
(51)
Rating: 5 stars
03/16/2004
This was an excellent recipe! My family loved it. I didn't get to marinate but about 20 minutes & it was still fantastic. I also did not make a paste but used crushed garlic out of a jar (don't have a mortar & pestle) & actually with that much meat I think it worked better as a marinade. I used my favorite white wine and followed another Reviewer's suggestion to add cornstarch to the leftover sauce which turned out to be a good idea. Can't wait to make this again! Read More
(38)
Rating: 5 stars
04/22/2005
Wonderful! I used a combination of red yellow and orange bell peppers. Skipped the lemon slices but the lemon juice is a must. We had this with plain couscous and steamed broccoli. Read More
(30)
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Rating: 5 stars
04/01/2003
I like this recipe a lot. Although I substituted water for the wine I still found the sauteed red pepper sauce quite flavorful. Next time I will double the red pepper sauce part as it was so tasty I couldn't get enough! Read More
(29)
Rating: 5 stars
02/12/2006
My family loved this - husband and teenage son. Used coarse ground black pepper (cut back on quantity a bit) combo of red and green pepper added some red onion and did not have fresh lemon on hand so used Minute Maid lemon juice you get in the freezer case. I think some sliced fresh mushrooms would be good with this too! Served over rice. Will make this again. Read More
(28)
Rating: 5 stars
01/13/2009
This recipe tasted much better than I expected even after I read all the 5 star reviews. I did some of the suggestions others did such as using diff colored peppers adding the chicken stock splash of balsamic and corn starch to thicken. I marinated my pork overnight. This was so delish - I served it over buttered egg noodles. I will definitely make this again and may use more stock since the sauce is so yummy. Read More
(27)
Rating: 3 stars
02/22/2010
I was slightly underwhelmed by this dish but when I read the description it is exactly as described. It seemed to be missing something but I really don't know what I would do differently. There was a definite heat to the meat with the pepper/garlic flavors coming through and the sweetness of the peppers did cut it nicely. I did follow the changes mentioned by the author's additional post and also mixed a bit of cornstarch to some chicken broth to thicken the sauce. The meat was incredibly tender and I served this dish with roasted asparagus and buttered parsley red potatoes. Read More
(16)
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