Ingredients
4large garlic cloves,peeled
1½tspcoarse salt
2tbspolive oil,divided
1tbspwhole black peppercorns
2lbspork tenderloin,cut into 1-inch medallions
2red bell peppers,julienned
1cupwhite wine
2lemons
Preparation
With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon of olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
With a mallet, flatten the pork medallions to ¼-inch thick pieces. Place in the bowl with the garlic mixture, tossing to coat.
Cover, and marinate for 2 to 4 hours in the refrigerator.
Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture.
Quickly brown the pork for about 1 minute on each side. Remove from heat, and set aside.
Place the red peppers into the skillet, and saute for 2 to 5 minutes until tender but firm. Pour the white wine into the skillet, and scrape up the browned bits.
Reduce the heat to low, then return pork to the skillet, and continue cooking for 10 to 15 minutes, to an internal temperature of 180 degrees F.
Transfer the pork and pepper mixture to a serving platter.
Slice 1½ lemons into thin rounds. Squeeze the juice of the remaining ½ lemon over the pork and peppers, and garnish with the lemon rounds.
Serve and enjoy!
