Pork and peppers
Tender pork medallions seared to perfection with garlic, black pepper, and sautéed red bell peppers in a zesty sauce!
Allowed for Ideal Protein phases 1 to 3.
Serving size
6
Ingredients
- 4 Garlic Cloves, Peeled and minced
- 1½ tsp. Coarse Salt
- 2 tbsp. Olive Oil
- 1 tbsp. Whole Black Peppercorns
- 2 lb. Pork Tenderloin, Cut into 1-inch medallions
- 2 Red Bell Peppers, Julienned
- 1 cup Low Sodium Broth
- 2 tbsp vinegar
- 2 Lemons
Preparation
Step 1
Heat olive oil in a large skillet over medium-high heat.
Step 2
Add minced garlic and black peppercorns, sautéing for 1 minute until fragrant.
Step 3
Season pork medallions with salt and add them to the pan. Sear for 2-3 minutes on each side until golden brown.
Step 4
Add julienned red bell peppers and cook for another 3 minutes.
Step 5
Pour in the broth, vinegar and lemon juice, stirring to deglaze the pan.
Step 6
Cover and simmer for 10 minutes, allowing flavors to meld.
Step 7
Serve hot, garnished with fresh herbs if desired.
