Portuguese Pork Ragout With Sweet Peppers
A robust dish flavored with paprika, cumin, lemon and garlic. Wonderful over egg noodles or rice or mashed potatoes!
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INGREDIENTS
Nutrition- 1(2 3/4 lb) pork tenderloin, about
- 3
- 1
- 2
- 2
- 1
- 1teaspoon ground cumin
- 1teaspoon cumin seed
- 1⁄4teaspoon salt
- 1⁄4cup chicken broth
- 1⁄2cup dry white wine
- 6
- 1 1⁄2tablespoons lemon juice
- 2tablespoons chopped fresh cilantro
- 2tablespoons toasted sliced almonds (optional)
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DIRECTIONS
- 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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