Quick Portuguese pork recipe
information
Canned red pimientos are available from most supermarkets. They are small, sweet peppers, and the fact that they are ready-skinned and sliced makes them a handy store-cupboard item. If you prefer to use a fresh red pepper for this dish, cut it into strips, discarding the white membrane and seeds. Plunge into boiling water for 2 - 3 minutes then refresh under cold running water.
All citrus fruits are easier to grate if they have been thoroughly chilled.
ingredients
750 g (1 1/2 lb) pork fillets (tenderloin), sliced into thin strips
1 large grapefruit
2 teaspoons ground coriander
salt and freshly ground black pepper
3 tablespoons olive oil
4 tablespoons dry white wine
175 g (6 oz) can pimientos, drained and cut into strips
1 large grapefruit
2 teaspoons ground coriander
salt and freshly ground black pepper
3 tablespoons olive oil
4 tablespoons dry white wine
175 g (6 oz) can pimientos, drained and cut into strips
method
1. Grate the zest from the grapefruit and reserve. Remove all the remaining rind and pith, then divide the flesh into segments, cutting away all membranes.
2. Put the strips of pork in a bowl, sprinkle with the ground coriander, the reserved grated zest of the grapefruit and salt and pepper to
taste and turn the meat over until thoroughly coated.
3. Heat the oil in a frying-pan until very hot. Add the pork and fry briskly turning from time to time until evenly browned on all sides. Lower the heat.
4. Pass the juice from a quarter of the grapefruit segments through a sieve. Add to the frying-pan and stir in the wine and pimientos. Fry for 3-4 minutes until the pork is tender, stirring all the time.
5. Transfer the pork and pimientos to a warmed serving dish with a slotted spoon. Keep hot in the lowest possible oven.
6. Bring the liquid in the pan to the boil and boil rapidly until reduced slightly. Lower the heat, add the remaining grapefruit segments and heat through.
7. Remove the grapefruit segments from the pan with a slotted spoon and reserve. Pour the pan juices over the pork and pimientos, then garnish with the reserved grapefruit segments. Serve at once.
2. Put the strips of pork in a bowl, sprinkle with the ground coriander, the reserved grated zest of the grapefruit and salt and pepper to
taste and turn the meat over until thoroughly coated.
3. Heat the oil in a frying-pan until very hot. Add the pork and fry briskly turning from time to time until evenly browned on all sides. Lower the heat.
4. Pass the juice from a quarter of the grapefruit segments through a sieve. Add to the frying-pan and stir in the wine and pimientos. Fry for 3-4 minutes until the pork is tender, stirring all the time.
5. Transfer the pork and pimientos to a warmed serving dish with a slotted spoon. Keep hot in the lowest possible oven.
6. Bring the liquid in the pan to the boil and boil rapidly until reduced slightly. Lower the heat, add the remaining grapefruit segments and heat through.
7. Remove the grapefruit segments from the pan with a slotted spoon and reserve. Pour the pan juices over the pork and pimientos, then garnish with the reserved grapefruit segments. Serve at once.
serving amount
serves 4
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