Sauteed Pork With Red Pepper Sauce
|Pork tenderloin||500 Gram (1 Pound)|
|All purpose flour||3 Tablespoon (50 Milliliter)|
|Vegetable oil||50 Milliliter (3 Tablespoon)|
|Sweet red pepper||1 Large, sliced|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh basil/0.5 teaspoon / 2 milliliter dried basil||1 1⁄2 Teaspoon|
|Low fat ricotta cheese||1 Cup (16 tbs) (250 Milliliter)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Chicken stock||250 Milliliter (1 Cup)|
Cut pork diagonally across the grain into 1/4 inch (5 mm) thick slices.
Coat with flour, shaking off excess.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook red pepper, garlic and basil for 3 minutes.
With slotted spoon, transfer to food processor or blender; puree.
Add cheese and mustard; process until well blended.
Add 1 tbsp (15 mL) of the oil to skillet; cook pork over medium-high heat, in batches and adding more oil if necessary, for 4 to 5 minutes or until browned outside and no longer pink inside.
Transfer to serving platter; keep warm.
Add stock to skillet; bring to boil, scraping up any browned bits on bottom of pan.
Whisk in red pepper mixture and heat through.
Pour some sauce over pork.
Pass remaining sauce separately.