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Sauteed Pork With Red Peppers

fast.cook's picture
  Boneless centre cut pork loin 2 Pound
  Garlic 4 Clove (20 gm), minced or pressed
  Pepper 1
  Butter/Margarine 2 Tablespoon
  Red bell peppers 4 Medium, seeded
  Salad oil 2 Tablespoon
  Dry white wine 3⁄4 Cup (12 tbs)
  Chicken broth 1 Cup (16 tbs)
  Lemon wedges 2

Sprinkle pork with garlic and season to taste with pepper.
Set aside.
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.

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