Portuguese Pork with Red Peppers Best Dishes

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Portuguese Pork with Red Peppers

"One of my favourite taste combinations ever! This red meat dish combines the electricity of garlic with the beauty of purple pepper balanced with the aid of a tangy lemon garnish."

Ingredients :

four huge cloves garlic, peeled
1 half of teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds red meat 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 first-rate paste. Transfer to a large bowl.
With a mallet, flatten the red meat medallions to one/4 inch thick. Place within the bowl with the garlic aggregate, tossing to coat. Cover, and marinate 2 to 4 hours inside the fridge.
Heat the ultimate oil in a huge skillet over high heat. Stir in the beef and remaining garlic combination. Quickly brown red meat approximately 1 minute on every side. Remove from warmth, and set apart.
Place purple peppers into the skillet, and saute 2 to 5 mins, till smooth but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, go back red meat to skillet, and preserve cooking 10 to 15 minutes, to an internal temperature of 180 levels F (eighty tiers C).
Slice 1 1/2 lemons into thin rounds. Transfer the red meat and pepper aggregate to a serving platter. Squeeze juice of last half lemon over the red meat and peppers, and garnish with the lemon rounds.

Notes :

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