Pork with bell pepper in a frying pan
Votes: 16
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 380, total fat 18 G., saturated fats G., proteins 40 G., carbohydrates 10 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 380, total fat 18 G., saturated fats G., proteins 40 G., carbohydrates 10 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pan-fried pork with bell peppers is a juicy, aromatic, and delicious dish. It's filled with the aroma and piquancy of garlic, the unique flavor of pepperoncini, the spice of sage, and the unique combination of bell peppers, wine, and Parmesan cheese. A must-try!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large pork tenderloin, trimmed of sinew (about 700 g)
- 3 tbsp. l. olive oil
- 1 small onion, thinly sliced
- 2 red and/or yellow bell peppers, cut into wide strips
- 6 crushed garlic cloves
- 16 sage leaves
- 2 tbsp tomato paste
- 1/4 cup sliced marinated pepperoncini, plus 2 teaspoons of the liquid from the jar
- 1/3 cup dry white wine
- 2/3 cup unsalted chicken broth
- 1/4 tbsp. grated Parmesan cheese
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Cooking the dish according to the recipe:
- Turn on an electric grill. Slice the pork diagonally into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium heat and add 1 tablespoon of olive oil. Add the onion, bell pepper, and 1/2 teaspoon of salt and cook for 4-6 minutes until lightly browned. Transfer the vegetables to a plate.
- Pour the remaining 2 tablespoons of oil into the skillet. Add the pork and sear over high heat for 2-4 minutes per side, until golden brown. Transfer the pork to a plate with the onions and peppers.
- Reduce the heat to medium and add the garlic, sage, and tomato paste to the pan. Cook, stirring, for 1 minute, until the tomato paste turns a brick-red color. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a simmer.
- Pour in chicken broth and bring back to a boil. Return the pork to the pan and spread it out in a single layer; add the onion and pepper and sprinkle with cheese. Transfer to the oven and broil for 4-7 minutes, until the pork is cooked through.
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