Ingredients and Weight:
- Pork tenderloin: 2 pounds (900g)
- Red bell peppers: 2 large (600g)
- Yellow onions: 2 medium (300g)
- Garlic cloves: 4 (12g)
- Olive oil: 1/4 cup (60ml)
- Dry white wine: 1/2 cup (120ml)
- Chicken broth: 1 cup (240ml)
- Paprika: 1 tablespoon (6g)
- Oregano: 1 teaspoon (2g)
- Salt and black pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut pork tenderloin into 1-inch thick medallions.
- Slice bell peppers into 1-inch pieces.
- Chop onions into thin slices.
- Mince garlic.
- Heat olive oil in a large skillet over medium heat.
- Sear pork medallions on both sides until browned.
- Remove pork from skillet and set aside.
- Add onions and peppers to the skillet and sauté until softened, about 5 minutes.
- Add garlic and cook for 1 minute.
- Stir in white wine and reduce by half.
- Add chicken broth, paprika, and oregano.
- Return pork medallions to the skillet and simmer for 15 minutes, or until cooked through.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 350 per serving
- Protein: 32g
- Carbohydrates: 25g
- Fat: 15g
- Sodium: 600mg
Dish Characteristics:
- Tender and juicy pork medallions
- Vibrant and flavorful red peppers
- Rich and savory sauce
- Easy to prepare and perfect for American taste buds
User Comments:
- "This dish was a hit! The pork was cooked to perfection and the sauce was incredibly delicious."
- "The red peppers added a wonderful sweetness and crunch to the dish."
- "I served this with mashed potatoes and roasted carrots, and it was a fantastic meal."
Special Precautions and Tips:
- To ensure the pork is cooked evenly, use a meat thermometer to check for an internal temperature of 145°F (63°C).
- If you don't have white wine, you can substitute dry sherry or apple cider vinegar.
- For a spicier dish, add a pinch of cayenne pepper or red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
