Pork tenderloin with bell peppers

Pork tenderloin with bell peppers




This tasty pork tenderloin, filet mignon de porc, recipe comes from the Basque country. I have somewhat modified the original recipe but I always use Piment d’Espelette, the local mild pepper, for more authenticity. Serve this hearty country dish with blond lentils.

2 servings

1 pork tenderloin, about 400- 500 g, cut into thick slices
2 tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
150 ml red wine
100 ml tomato sauce
1 tsp. Piment d’ Espelette or other mild pepper
1 tsp. Provençal herbs
2 tbsp. black olives

Preheat the oven to 200°C, roast.

Heat the olive oil over medium heat in a large heavy casserole, such as Le Creuset, and fry the pork slices for a few minutes until golden brown. Turn the slices and add the bell peppers, onion, and garlic. Continue frying stirring frequently for about 5 minutes.

Add the wine, tomato sauce, Piment d’Espelette, and olives. Stir and bring to the boil. Then transfer the casserole into the oven for 30 minutes. NB! Do not cover, roasting will give the meat and vegetables a nice colour.

Meanwhile cook the blond lentils which take about 25 minutes.

Divide on the plates. Voilà!


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