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
Prep Time
2 hrs
Dificult
Medium
Servings
3 hrs
Ingredients
Instructions
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
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