Main Dishes Pork With A Sweet Pepper by Olexiy Bayev May 5, 2020 Published: May 5, 2020Last Updated on March 26, 2023 2K views 2K This dish is very easy to prepare, however, it’s independent and extraordinary as well. Juicy and mild piece of pork loin, baked with garlic and thyme and served with stewed sweet peppers and onions. This is a punch line in this easy to prepare meat, and it’s a perfect match which adds a sour-sweet flavor. The best part is that you can hardly feel the taste of pepper (as well as onion). This works great especially for me as I’m hardly a big bell peppers fan. All you can feel is a harmonious blend of flavors. It looks a bit rustic, but as soon as you try, the dish will sparkle with new colors. What you Need to Cook Pork With A Sweet Pepper INGREDIENTS: 2 different-colored sweet peppers 2 pieces of fat pork loin on the bone 1 onion 1 tbsp sugar 3 tbsp red wine vinegar A few twigs of thyme A few basil leaves 30 g (1 oz) unsalted butter 2 cloves of garlic Salt, pepper EQUIPMENT: Nothing, that you wouldn’t have How to Make Pork With A Sweet Pepper: Step-by-Step Instructions 🔪 Take 2 different-colored sweet peppers, peel from seeds and innards. Put the pepper vertically and cut off the upper part, but don’t touch the inner one. As a result, you’ll get a few parts of the pepper and the upper part with seeds and innards. Now slice it. Eventually, I used only one pepper, first of all, because I don’t like it very much and second of all, I was cooking for 1 serving. Slice 1 onion in half-rings. To get more soft taste cut ‘from pole to pole’ (How? Check out by the link above). I sliced 1 half this way and another by the orbital technique. Now let’s prepare the sauce itself. Warm-up 1-1,5 tbsp. of vegetable oil on the large frying pan. Put in there sliced onion and pepper. Add 1 tbsp. of sugar, salt, and pepper. Fry for about 5 minutes, stirring from time to time. You need to cook on the high heated frying pan to make sure pepper is frying but not stewing in juices. After 4-5 minutes add 3 tbsp. of red wine vinegar and wait a few minutes until it evaporates.Meanwhile, chop a few basil leaves. Roll into a tube and slice. Add 1 tbsp. of virgin oil to the peppers and cook for another 2-3 minutes. Add chopped basil, mix everything and take off the fire. Put it to the bowl, cover with a food wrap, and move on to the meat. I used a loin, but also a good option is meat on the bone. Especially if it has a good fat layer, it’ll be more gentle. Make a few 5 mm incisions with a sharp knife every 1-2 cm, but try not to get to the meat. Clean the frying pan with a paper towel (or wash/use another one), add 1 tbsp of oil and turn on the fire. Squash 2 cloves of garlic with a knife. Don’t peel it, just put the garlic on the cutting board, put the knife with a flat side on it and hit with a palm or fist. A minute before frying sprinkle with a pinch of salt and a freshly ground pepper from each side. Put the meat on the frying pan, add the thyme and garlic. Fry for 4 minutes until golden crust, turn and fry for another 4 minutes. Fry from the sides. Take a metal tungs, put on one side, hold for 10-15 seconds, and do the same with the other sides. If you have a kitchen thermometer, you need to get 60 degrees in the middle (actually 63, but it’ll get 3 degrees while resting). Add 30 g (1 oz) of unsalted butter a few minutes before done, let it melt. Bend the pan, scoop batter with a spoon, and pour on the meat. If you don’t have a thermometer, trust your intuition. But in fact, you’ll need about 7-8 minutes to cook meat. Take it off the fire, put on the plate, and pour every piece with a tbsp of juices from the frying pan. Cover the plate with foil and let it rest for 8-10 minutes. Warm up the peppers if they’ve already cooled. Put them on the serving plate, form a ‘pillow’ for the meat. When the meat is ready, put it on the peppers and serve. Pork With A Sweet Pepper No ratings yet This dish is very easy to prepare, however, it’s independent and extraordinary as well. Juicy and mild piece of pork loin, baked with garlic and thyme and served with stewed sweet pepper and onion. Pin Recipe Print Recipe CourseDinnerCuisineBritish Cook Time20 minutes minutesTotal Time35 minutes minutes Servings2 Calories383kcal Equipmentnothing, that you wouldn’t have Ingredients Metric – US Customary2 different-colored sweet peppers2 pieces of fat pork loin on the bone1 onion1 tbsp sugar1 tbsp red wine vinegarA few twigs of thymeA few basil leaves30 g unsalted butter 2 cloves of garlicsaltpepper InstructionsTake 2 different-colored sweet peppers, peel from seeds and innards. Put the pepper vertically and cut off the upper part, but don’t touch the inner one. Now slice it.Slice 1 onion in half-rings.Warm-up 1-1,5 tbsp of vegetable oil on the large frying pan. Put in there sliced onion and pepper. Add 1 tbsp of sugar, salt, and pepper. Fry for about 5 minutes, stirring from time to time. You need to cook on the high heated frying pan to make sure pepper is frying but not stewing in juices. After 4-5 minutes add 3 tbsp of red wine vinegar and wait a few minutes until it evaporates.Meanwhile, chop a few basil leaves. Roll into a tube and slice. Add 1 tbsp of virgin oil to the peppers and cook for another 2-3 minutes. Add chopped basil, mix everything and take off the fire. Put it to the bowl, cover with a food wrap.Make a few 5 mm incisions with a sharp knife every 1-2 cm, but try not to get to the meat.Clean the frying pan with a paper towel (or wash/use another one), add 1 tbsp of oil and turn on the fire.Squash 2 cloves of garlic with a knife. A minute before frying sprinkle with a pinch of salt and a freshly ground pepper from each side. Put the meat on the frying pan, add the thyme and garlic. Fry for 4 minutes until golden crust, turn and fry for another 4 minutes. Fry from the sides. Take a metal tungs, put on one side, hold for 10-15 seconds, and do the same with the other sides. Add 30 g of unsalted butter a few minutes before done, let it melt. Bend the pan, scoop batter with a spoon, and pour on the meat.You’ll need about 7-8 minutes to cook meat. Take it off the fire, put on the plate, and pour every piece with a tbsp of juices from the frying pan. Cover the plate with foil and let it rest for 8-10 minutes. Warm up the peppers if they’ve already cooled. Put them on the serving plate, form a ‘pillow’ for the meat. When the meat is ready, put it on the peppers and serve. NutritionCalories: 383 kcal | Carbohydrates: 15 g | Protein: 30 g | Fat: 22 g | Saturated Fat: 11 g | Cholesterol: 122 mg | Sodium: 73 mg | Potassium: 751 mg | Fiber: 3 g | Sugar: 11 g | Vitamin A: 4161 IU | Vitamin C: 154 mg | Calcium: 23 mg | Iron: 1 mg Pin1Yum1TweetShareTelegramVibeFlip2 Shares Bell pepperDinnerMeatPan roasted / searing / pan frying / sautéingPorkSour sweetSuper easy Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Tart with caramelized onions, cherry tomatoes and goat... Afghani chicken Beef simmered in Guinness or stout Сhickpeas with lime and chili Chicken Koobideh Kabab (Iranian Chicken Kebabs) Thai Cashew Chicken Fried thai-styled curry rice Sea scallops baked with chanterelles and cream sauce Gordon Ramsay’s Chicken pie with fall vegetables Chinese BBQ Pork (Char Siu) Olexiy Bayev