Sauteed Pork With Red Peppers
|Boneless centre cut pork loin||2 Pound|
|Garlic||4 Clove (20 gm), minced or pressed|
|Red bell peppers||4 Medium, seeded|
|Salad oil||2 Tablespoon|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Chicken broth||1 Cup (16 tbs)|
Sprinkle pork with garlic and season to taste with pepper.
Melt butter in a wide frying pan over medium-high heat.
Add bell peppers and cook, stirring often, until soft about 10 minutes.
Transfer to a warm platter and keep warm.
Add 1 tablespoon of the oil to pan.
Then add pork, a portion at a time do not crowd pan; cook, turning once, until browned on both sides 4 to 5 minutes, adding more oil as needed.
As pork is cooked, transfer to platter with peppers.
Add wine and broth to pan; stir to scrape browned bits free.
Bring to a boil; boil, stirring often, until sauce is reduced to 1/2 cup 8 to 10 minutes.
Pour over pork and peppers.
Garnish with lemon wedges and parsley sprigs.