Time 3h Yield 8 Number Of Ingredients 8 Steps:
With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl. With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator. Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside. Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C). Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Number Of Ingredients 8 Steps:
With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl. With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator. Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside. Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C). Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Yield about 1 1/2 cups Number Of Ingredients 4 Steps:
Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.
Time 1h48m Yield 4 to 6 servings Number Of Ingredients 16 Steps:
Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat. Add the pork and brown it on all sides, about 8 minutes. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board. Sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste. Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.
Time 6h30m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
With a mortar and pestle of the back of a large heavy spoon mash the garlic, salt and pepper together to a smooth paste. Lightly spread the pork slices with the paste, place them in a bowl and toss with a spoon. Cover tightly and marinate in the refrigerator for 6 hours, turning the pork about in the bowl from time to time. In a heavy 10-12-inch skillet, melt the lard (or heat olive oil) over high heat. Brown the pok in the hot fat (in 2-3 batches if necessary), turning the slices with tongs and regulating the heat so taht the slices colour quickly and evenly on both sides without burning. As they brown, transfer them to a plate. Add the sweet red peppers to the fat remaining in the pan and, stirring frequently, cook them for about 5 minutes, or until they are well coated with the fat but not brown. Transfer the pepper to the plate with the meat. Pour off all but a thing film of fat from the skillet and add the wine and stock. Bring to a boil over high heat, scrapping from the pan any brown particles. Return pork and sweet peppers to the skillet, cover tightly, and reduce the heat to low. Simmer for about 20-25 minutes, or until pork is tender and shown no resistence when pierced with a small sharp knife. With a slotted spoon, transfer pork and peppers to a deep heated platter. Bring remaining liquid to a boil over high heat, stirring constantely until lightly thickened. Taste for seasoning, then pour sauce over the meat. Serve garnished with lemon wedges.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Trim the pork tenderloins of excess fat and cut into 1-inch cubes. In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. When hot, add the shallot, garlic and bell peppers. Sauté 10 minutes, until very soft. Remove from the pan. Put the remaining teaspoon oil in the pan and heat. Add the pork and brown. Stir in the paprika, ground cumin, cumin seeds and salt; stir 1 minute. Put the shallot, garlic and peppers back into the pan. Add the broth, wine and lemon slices. Cover and simmer 20 to 25 minutes, or until the pork is cooked through and tender; stir occasionally. Remove the lemon slices. Add fresh lemon juice, pepper, cilantro and almonds if using. Serve the ragout with rice or egg noodles.
