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Posted: Jun 6 2018, 06:11 AM
Group: Graphics Team
Joined: 20-May 18
4 large cloves garlic, peeled
1 1/2 teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
1kg pork loin medallions
2 red capsicums cut into very thin strips
1 cup white wine
Preparation:35min › Cook:25min › Ready in:1hour
With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon of the olive oil and peppercorns into a fine paste. Transfer to a large bowl.
With a meat tenderiser or hammer, flatten the pork medallions to 1cm 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 frying pan over high heat. Stir in the pork and garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
Add capsicums to the pan and cook 2 to 5 minutes, until tender but firm. Pour white wine into the frying pan, and scrape up the browned bits. Reduce heat to low, return pork to frying pan, and continue cooking 10 to 15 minutes, until pork is done.
Slice 1 1/2 lemons into thin slices. Transfer the pork and capsicum mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and capsicums, and garnish with the lemon slices.