Portuguese Pork Ragout With Sweet Peppers
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A robust dish flavored with paprika, cumin, lemon and garlic. Wonderful over egg noodles or rice or mashed potatoes!
- Ready In:
- 1hr 5mins
- 1 (2 3/4 lb) pork tenderloin, about
- 3 teaspoons olive oil, divided
- 1 large shallot, peeled and minced
- 2 garlic cloves, peeled and minced
- 2 medium red bell peppers, stemmed, seeded, and thinly sliced
- 1 teaspoon paprika (preferably Hungarian sweet)
- 1 teaspoon ground cumin
- 1 teaspoon cumin seed
- 1⁄4 teaspoon salt
- 1⁄4 cup chicken broth
- 1⁄2 cup dry white wine
- 6 slices lemons, thin
- 1 1⁄2 tablespoons lemon juice
- fresh ground black pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons toasted sliced almonds (optional)
- Trim the pork tenderloins of excess fat and cut into 1-inch cubes.
- In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat.
- When hot, add the shallot, garlic and bell peppers.
- Sauté 10 minutes, until very soft.
- Remove from the pan.
- Put the remaining teaspoon oil in the pan and heat.
- Add the pork and brown.
- Stir in the paprika, ground cumin, cumin seeds and salt; stir 1 minute.
- Put the shallot, garlic and peppers back into the pan.
- Add the broth, wine and lemon slices.
- Cover and simmer 20 to 25 minutes, or until the pork is cooked through and tender; stir occasionally.
- Remove the lemon slices.
- Add fresh lemon juice, pepper, cilantro and almonds if using.
- Serve the ragout with rice or egg noodles.
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As a rule, I don't rate anything, but this dish is sooooooo bad that I had to write in and save other people from wasting good ingredients. I followed this recipe exactly (something else I never do), and even browned the meat in batches so it would not be gray. The pork was still tasteless, the sauce horrific, and this recipe has no reedeeming characteristic. P.S. I am a pretty good cook, and have been successfully making online recipes every week for years. <br/><br/>Sorry yooper and Gidget.Reply
Excellent! We had taken (what we thought was)a shoulder of veneson out last evening for our dinner tonight. When we unwrapped it, we found it to be a 4 lb. pork leg roast. I went immediately on line, found your page, and this recipe. Pork tenderloin is expensive. This worked well, thought we did need to cook it for 1 1/2 hours to get it tender. Also, we added 2 C tomatoes and 2 ontion. Will definately do it again!Reply
Definite 5 stars for flavor!!! I might try baking covered in the oven instead of simmering as mine came out a bit tough. I thickened the broth with a bit of cornstarch, and also added a bit more stock so it would be saucier. Served it with parslied egg noodles and sliced avacado and we devoured it all!Reply
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