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My review
Portuguese Pork with Red Peppers
Stuart Miller
"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."
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Ingredients
3 h servings 211 calsOriginal recipe yields 8 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 211 calories; 7.6 g fat; 6.7 g carbohydrates; 24.3 g protein; 74 mg cholesterol; 423 mg sodium. Full nutrition
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Reviews
Read all reviews 93116 Ratings
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Most helpful positive review
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 fir...
Most helpful critical review
2/21/2010
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. Ther...
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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 fir...
8/31/2003
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 y...
3/17/2003
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, b...
12/7/2009
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...
3/16/2004
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'...
4/22/2005
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.
3/30/2003
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 ta...
2/12/2006
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...