Pork noisettes with peppers and balsamic vinegar

6 servings

Ingredients

Quantity Ingredient
1 Red bell pepper -- roasted and peeled
1 Yellow bell pepper -- roasted and peeled
2 tablespoons Balsamic vinegar
Salt and freshly ground
Pepper
3 Pork tenderloins (about 3/4 lb each) -- excess fat trimmed
2 tablespoons Olive oil
2 cups Chicken stock
⅓ cup Nicoise or Kalamata olives pitted
Fresh thyme sprigs

Directions

Serve this dish as a main course, accompanied with oven-roasted red potatoes cooked with garlic cloves and chopped rosemary and thyme.

Cut roasted bell peppers lengthwise into strips ¾ inches wide. Place in a bowl and add 1 tablespoon balsamic vinegar and salt and pepper to taste. Toss well.

Butterfly pork tenderloins by making a long slit down the length of each tenderloin, cutting just deep enough so that the tenderloin opens up to lay flat; be careful not to cut all the way through.

Flatten tenderloins and pound gently with a meat pounder. Season with salt and pepper. Place pepper strips side by side down the center of each pork tenderloin. Close up tenderloins and, using kitchen string, tie the loins at 1-inch intervals so that they assume their original shape. In a large frying pan or saute pan over medium-high heat, warm the olive oil. Add pork and brown on all sides, about 5 minutes total. Reduce heat to medium-low, cover and continue to cook slowly, turning occasionally, until meat is firm to the touch and pale pink when cut in the thickest portion, 15 to 18 minutes. Transfer tenderloins to a platter, cover with foil and keep warm.

Increase heat to high and add chicken stock, the remaining 1 tablespoon balsamic vinegar and olives to form a sauce. Cook, stirring occasionally, until reduced by half, about 5 minutes.

Snip the strings on tenderloins and discard. Cut the meat crosswise into slices 1 inch thick.

To serve, arrange pork slices on warmed plates and spoon sauce over them. Garnish with thyme sprigs and serve immediately.

Serves 6.

Typed for you by Marjorie Scofield 11/3/95 Recipe By : Williams-Sonoma Kitchen Library, Pork & Lamb From: Marjorie Scofield Date: 11-12-95 (09:30) (159) Fido: Cooking

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