Pork tenderloin and peppers
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The pork tenderloin is an inexpensive and juicy piece of pork, as long as you don’t overcook it. It’s cooked in the Italian style with peppers.
Ingredients for four
. 600g pork tenderloin 2 peppers 1 dried peperoncini (a dried small chilli can be substituted for a mill chilli; 1 dl good quality olive oil 1 tbsp balsamic vinegar salt and pepper thyme for garnish
Tip: Cooked broad beans or white kidney beans are a good addition to this dish.
Cut the fillet into fork-sized cubes. Cut the peppers into the same size.
Sauté the peppers in a pan with plenty of olive oil until soft. It takes about fifteen minutes. Crush the pepperoncini and stir into the peppers. Transfer to a pan and leave to stand for a while.
Place a generous spoonful in the pan and fry the pork until it is cooked through. Season with salt and balsamic vinegar.
Add the peppers and their skins to the pan and fry for a few minutes. Check that the pork is cooked, but be careful not to overcook it, as this will dry out the meat. Taste, you can add pepper if you like.
Serve the pork tenderloins and the peppers. Garnish with torn thyme and enjoy with a glass of wine.
