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.
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. 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.