Portuguese Pork with Red Peppers Best Dishes

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Portuguese Pork with Red Peppers

"One of my preferred flavor mixtures ever! This red meat dish combines the strength of garlic with the sweetness of crimson pepper balanced through a tangy lemon garnish."

Ingredients :

four huge cloves garlic, peeled
1 1/2 teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon entire black peppercorns
2 kilos beef tenderloin, reduce into 1 inch medallions
2 pink bell peppers, julienned
1 cup white wine
2 lemons

Instructions :

Prep : 35M	Cook : 8M	Ready in : 3H

With a massive mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a huge bowl.
With a mallet, flatten the beef medallions to one/4 inch thick. Place within the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to four hours within the fridge.
Heat the final oil in a large skillet over excessive warmness. Stir inside the beef and last garlic mixture. Quickly brown pork about 1 minute on each aspect. Remove from warmness, and set apart.
Place purple peppers into the skillet, and saute 2 to five mins, till tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce warmth to low, go back pork to skillet, and maintain cooking 10 to 15 mins, to an internal temperature of 180 degrees F (eighty ranges C).
Slice 1 half lemons into thin rounds. Transfer the pork and pepper combination to a serving platter. Squeeze juice of ultimate 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

Notes :

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