Delicious Pork Tenderloin with Peppers Recipe
Easy, quick and delicious recipe for those who love the combination of pork and vegetables and for those who want a special Sunday table.
Ingredients
- 500 grams thinly sliced tenderloin
- 2 - 3 piece Florina peppers cut into thick slices
- 1 piece dry onion cut into small slices
- 1/2 teacup dry white wine
- 1/2 teacup olive oil
- 1 teaspoon sweet chilli
- 1/2 teaspoon spice powder
- 1/2 teaspoon sweet paprika powder
- 1 twig fresh oregano
- salt
- freshly ground pepper
Instructions
- Place a deep frying pan on the fire to heat up and add some olive oil and sauté the tenderloin in batches until golden on both sides along with the chili powder, paprika and allspice to bring out their flavors.
- When the tenderloin is ready, remove it to a platter and in the same pan add some olive oil and sauté the onion until it turns golden brown. Then put the tenderloin back in the pan to heat up again for a while.
- Continue to deglaze with the white wine and when the alcohol has evaporated, add lukewarm chicken stock or water just enough to cover the meat and add the sprig of fresh oregano along with a little salt and pepper. Cook over medium heat and cover with a lid until the meat is cooked.
- Meanwhile, in another non-stick pan, once it is slightly hot, add 2-3 tablespoons of olive oil and sauté the Florina peppers until they turn a nice pink color.
- In the last 10 minutes, remove the lid from the pan with the tenderloin and add the Florina peppers and let the food sit with its oil.
- Serve with rice pilaf with vegetables or fried potatoes.
Notes
Tip: You can replace the Florina peppers with thinly sliced coloured peppers.