Portuguese Pork With Red Peppers Recipes

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PORTUGUESE PORK WITH RED PEPPERS



Portuguese Pork with Red Peppers image

One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.

Provided by Stuart Miller

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 8

4 large cloves garlic, peeled
1 ½ teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

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.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g

PORTUGUESE PORK WITH RED PEPPERS



PORTUGUESE PORK WITH RED PEPPERS image

Categories     Lemon     Pepper     Pork

Number Of Ingredients 8

4 large cloves garlic, peeled
1 1/2 teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon black peppercorn, whole
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

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.

MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE



Molho de Piri-Piri Portuguese Hot Red Pepper Sauce image

Provided by Food Network

Categories     main-dish

Yield about 1 1/2 cups

Number Of Ingredients 4

2 to 6 chili peppers, depending upon their hotness
1 teaspoon kosher or coarse salt
1 cup olive oil
1/3 cup cider vinegar

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.

ROASTED PORK WITH SMOKY RED PEPPER SAUCE



Roasted Pork With Smoky Red Pepper Sauce image

Provided by Giada De Laurentiis

Time 1h48m

Yield 4 to 6 servings

Number Of Ingredients 16

3 (1-pound) pork tenderloins, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 small onion, diced
1 medium red bell pepper, cored, seeded and diced into 1/2-inch pieces
1 medium yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
1 medium orange bell pepper, cored, seeded and diced into 1/2-inch pieces
3 cloves garlic, minced
Kosher salt for seasoning, plus 2 tablespoons
Freshly ground black pepper
1 1/4 cups red wine, such as Syrah or Cabernet Sauvignon
2 1/2 tablespoons smoked paprika
1 (15-ounce) can tomato puree
1 dried bay leaf
1/4 cup chopped flat-leaf parsley

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.

Nutrition Facts : Calories 457 calorie, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 49 grams, Sugar 4 grams

MARINATED PORK LOIN WITH SWEET RED PEPPERS (LOMBO DE PORCO COM P



Marinated Pork Loin With Sweet Red Peppers (Lombo De Porco Com P image

Very tasty and easy Portuguese dish. From the 1969 TimeLife "The Cooking of Spain and Portugal". Prep time includes marinating time.

Provided by sprinkledpink

Categories     Pork

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon finely chopped garlic
1 teaspoon salt, preferably coarse
1/2 teaspoon fresh ground black pepper
2 lbs boneless pork loin, cut into 1/4-inch-thick slices
1/4 cup lard (I substitute olive oil)
3 -4 medium sized sweet red peppers, seeded, deribbed and cut lengthwise into 1/2-inch strips
1 cup dry white wine
1/2 cup chicken stock
1 lemon, cut lengthwise into 8 wedges

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.

Nutrition Facts : Calories 656.6, Fat 42.1, SaturatedFat 15.1, Cholesterol 155.9, Sodium 743.7, Carbohydrate 11.7, Fiber 3.2, Sugar 4.8, Protein 46.9

PORTUGUESE PORK RAGOUT WITH SWEET PEPPERS



Portuguese Pork Ragout With Sweet Peppers image

A robust dish flavored with paprika, cumin, lemon and garlic. Wonderful over egg noodles or rice or mashed potatoes!

Provided by yooper

Categories     Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

1 (2 3/4 lb) pork tenderloin, about
3 teaspoons olive oil, divided
1 large shallot, peeled and minced
2 garlic cloves, peeled and minced
2 medium red bell peppers, stemmed, seeded, and thinly sliced
1 teaspoon paprika (preferably Hungarian sweet)
1 teaspoon ground cumin
1 teaspoon cumin seed
1/4 teaspoon salt
1/4 cup chicken broth
1/2 cup dry white wine
6 slices lemons, thin
1 1/2 tablespoons lemon juice
fresh ground black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons toasted sliced almonds (optional)

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.

Nutrition Facts : Calories 465.2, Fat 15, SaturatedFat 4.2, Cholesterol 202.9, Sodium 361.7, Carbohydrate 7.9, Fiber 1.9, Sugar 3.3, Protein 66

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