Portuguese Pork with Red Peppers

Recipe View Prepare the Garlic Paste (5 minutes): Using a large mortar and pestle, meticulously grind the garlic, coarse salt, 1 tablespoon of olive oil, and peppercorns into a smooth, fragrant paste. Transfer this aromatic mixture to a large bowl.

Recipe View Marinate the Pork (2-4 hours): Gently flatten the pork medallions to approximately 1/4 inch thickness using a mallet. Immerse the flattened medallions in the garlic mixture, ensuring each piece is thoroughly coated. Cover the bowl and allow the pork to marinate in the refrigerator for a minimum of 2 hours, or up to 4 hours for a more intense flavor.

Recipe View Sear the Pork (5-7 minutes): Heat the remaining tablespoon of olive oil in a large skillet over high heat until shimmering. Carefully introduce the marinated pork into the hot skillet, along with any remaining garlic mixture. Sear the pork quickly, about 1 minute on each side, until lightly browned. Remove the pork from the skillet and set aside.

Recipe View Sauté the Peppers & Deglaze (10-12 minutes): Add the julienned red bell peppers to the skillet and sauté for 2-5 minutes, until they become tender yet retain a slight crispness. Pour the white wine into the skillet, scraping up any flavorful browned bits from the bottom. Reduce the heat to low, return the seared pork to the skillet, and continue cooking for 10-15 minutes, or until the pork reaches an internal temperature of 180°F (80°C).

Recipe View Garnish & Serve (3 minutes): Thinly slice 1 1/2 lemons into rounds. Transfer the pork and pepper mixture to a beautiful serving platter. Squeeze the juice of the remaining 1/2 lemon evenly over the pork and peppers. Garnish generously with the lemon rounds.