Being in California I’m exposed to an amazing array of fresh organic fruit n veg that I wouldn’t normally get, especially back at home so I’m taking full advantage of it. One of my weekly adventures is heading to our local farmers market and seeing what’s in season and figuring out something to make with it. You might recall a few weeks back I made a Braised Beef Rib recipe using some Poblano peppers, which actually came from my garden. Turns out I really liked their charred smoky flavour so I figured I’d have another go with them. I love roasted peppers (Roast Red pepper Hummus) and funny enough I actually made this pork dish already but my photos weren’t up to par so this is round two. With a few tweaks this turned out even better than the last time.
Lucky for you I’m a shitty photographer!
1 1/2 lbs organic / grass fed pork tenderloin – trimmed, 1″ cubes
1 cup – small, diced white onion
3 Poblano* peppers – roasted, seeded, peeled & diced
1 red bell pepper – seeded, small dice
3 cloves garlic – minced
1/2 tsp dried chili flakes
1 tbsp fresh marjoram – chopped
1 tbsp fresh thyme – chopped
1 cup white wine (whatever you’re drinking will work)
2 tsp smoked paprika
1 tsp lemon pepper
4 tbsp olive oil
4 cups low-sodium chicken broth
*NOTE: If you can’t find Poblano peppers you can substitute Anaheim peppers, green bell peppers or for more heat go for Serrano peppers.
Preheat oven to 400°F.
To Roast Peppers:
Place peppers on a foiled oven tray and coat all sides with drizzle olive oil. Pop in top shelf of oven until skin is charred on all sides. As soon as one side is charred turn. When completely charred place peppers in a bowl and cover with plastic wrap for 20 minutes. This will steam the pepper so the skin comes right off.
To remove Skins: They should easily peel off in your hands with a gentle tug here and there. DO NOT run the peppers under the tap to take the skins off. This will remove all the beautiful charred flavour from the pepper.
Preheat large saute pan on medium heat for 1 minute. Add 2 tbsp olive oil and saute onions, red pepper, poblano pepper and garlic for 5 -7 minutes, until softened, stirring occasionally.
While veg are cooking add all the diced pork into a large bowl and sprinkle the paprika and lemon pepper and coat pork evenly.
When the veg are beginning to soften add the chili flakes and herbs and mix for 1 minute. Remove the veg mix to a plate and drizzle 1 tbsp in that same pan increasing heat to high. Sear the diced pork in 2 batches for 3-4 minutes, stirring. You want to get a nice golden brown colour on all sides. Once the first batch is browned remove to the same plate as the veg and repeat process with additional pork, adding another tbsp of olive oil for each batch.
Return both the veg and meat to the saute pan and add the wine. Combine all ingredients together and cook for 2 minutes or until wine has reduced by half. Place everything in an oven proof casserole dish along with 4 cups low sodium chicken broth. Cover with foil.
Pop in the oven for about 1 1/2hours, approx. When ready the pork will be fork tender, super juicy and muy delicioso!
From my garden to my dinner plate — pretty cool!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.