Pork Tenderloin with Peppers and Sherry Vinegar

Seared pork medallions with slow-cooked sweet peppers and onions, and potatoes on the side.

Ingredients

For 4 servings.

• 1 1/2 lb pork tenderloin, sliced into medallions
• 3 tbsp olive oil
• 2 red bell peppers, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, sliced
• 1 tsp smoked paprika
• 2 tbsp sherry vinegar
• 1 1/2 lb potatoes, diced
• 1 tsp salt
• 2 tbsp chopped parsley

Method

1. Boil the potatoes in salted water for 12 minutes, until tender, and drain.
2. Cook the peppers, onion and garlic in 2 tbsp of the oil over medium-low heat for 15 minutes, until soft and sweet. Stir in the paprika and vinegar.
3. Season the pork with the salt and sear it in the rest of the oil for 2–3 minutes a side, until just cooked.
4. Serve the pork on the peppers with the potatoes, scattered with parsley.

Diets and allergens

Nutrition per serving

Related dinners

• Basque Tuna and Potato StewSpanish · 45 min · Pescatarian, Dairy-free, Gluten-free
• Chicken Chilindrón with PeppersSpanish · 55 min · Dairy-free, No pork, No beef, Gluten-free
• Ensalada Campera with Tuna and EggsSpanish · 20 min · Pescatarian, Dairy-free, Gluten-free
• Galician Octopus with Paprika PotatoesSpanish · 1 h 30 min · Pescatarian, Dairy-free, Gluten-free
• Garlic Shrimp with Potatoes and PeppersSpanish · 40 min · Pescatarian, Dairy-free, Gluten-free
• Sea Bream with Romesco and PotatoesSpanish · 45 min · Pescatarian, Dairy-free, Gluten-free

All Spanish recipes · All recipes