John Myers
Loin with Mini Peppers
The perfect loin with mini peppers recipe with a picture and simple step-by-step instructions.
- 1 fresh Pork loin
- 3 tablespoon Extra virgin olive oil
- 2 teaspoon Steak seasoning
- 1 half a teaspoon Smoked paprika
- 200 g Mini peppers
- 2 Onions
- 1 Solo garlic
- 1 tablespoon Tomato paste
- 100 ml White wine
- 200 ml Broth
- 2 Pinches Red chilli flakes
- 2 Pinches Mixed cornstarch
- 2 Pinches Salt and pepper
- Rinse the meat under cold water, pat dry again and divide it into six equal-sized pieces, stroke with a few drops of olive oil and sprinkle with steak seasoning and a trace of smoked paprika, then cover and let rest for about an hour.
- During this time, wash and chop the mini peppers, removing the seeds (if any) and the inner membranes. Finely chop the garlic and cut the onions into large wedges. Preheat the oven to 100 degrees and place a small tin in it.
- Heat the rest of the oil in a pan and fry the medallions until golden brown on both sides, then immediately transfer to the oven dish to finish cooking. Brown the onion wedges in the remaining fat, turning them occasionally, finally simmer the tomato paste and garlic for a minute and deglaze with wine and broth.
- Place the pepper pieces with chilli flakes in the sauce and cook covered for about 5 to 7 minutes. If necessary, thicken with a little mixed cornstarch, season with salt and pepper and take the pot off the stove. Put the medallions in and let them soak in the sauce for a few minutes before serving.
- I served simple french fries with this quick delicacy today.
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