Pork Tenderloin with Potato & Bell Peppers in Red Wine Vinegar Sauce

Tue, 18 July 2017

 

 

(Serves 2)

 

Ingredients

1 pork Tenderloin, Trimmed and cut into scaloppini

salt and pepper to taste

200g flour

drizzle of olive oil

¼  red bell pepper

¼ green bell pepper

¼ yellow bell pepper

6 baby potatoes, par boiled and halved

1 small white onion, roughly chopped

4 sprigs fresh tarragon

150ml dry white wine

40ml red wine vinegar or cider vinegar

2tsp sugar

4-6 knobs butter

 

Method

Heat a heavy based non-stick frying pan. Season the pork well and pass through the flour. Add the olive oil to the pan and then place on the pork. Cook on a high heat until golden on one side. Turn the pork and add in the bell peppers, onion and potato. Continue to sauté on a high heat until the pork is golden. Now turn the pork again and add in the vinegar, sugar and white wine. Reduce for 3-5 minutes or until reduced by half. Now add in the butter one knob at a time and keep folding (shaking the pan) until the sauce emulsifies/thickens. Adjust seasoning and add in the chopped tarragon or herb of choice. Serve.