Quick Braised Pork with Vinegar and Peppers Print Email

Good-quality olive oil
1 pork tenderloin (about 1 ¼ pounds), cut into ½-inch slices and then into ½-inch strips
¼ tsp salt
¼ tsp freshly ground black pepper
2 tsp finely chopped fresh rosemary leaves
1 large red bell pepper, cored, seeded, and cut into 1/3-inch strips
1 large yellow bell pepper, cored, seeded, and cut into 1/3-inch strips
1 medium-hot chile, such as jalapeño, seeded and cut into very thin strips
½ medium yellow onion, thinly sliced
2 large garlic cloves, minced
3 oil-packed anchovies, rinsed
2 bay leaves
¼ to ½ cup red wine vinegar (see note, above)
¼ cup white wine
½ cup water
4 whole canned tomatoes, drained and cut into ¼-inch slices

Lightly film a large sauté pan or Dutch oven—not nonstick—with olive oil. Place the pan over medium-high heat. In a large bowl, toss the pork with salt, pepper, and rosemary. Put the pork in the pot, and cook, stirring constantly to keep it from sticking too much, until the meat is just seared; it should still be pink inside. Remove the meat from the pan, and set it aside.

With the pan still over medium-high heat, add the peppers, chile, onion, garlic, anchovy, and bay leaves. Cook, stirring frequently, until the peppers and onion soften slightly, about 5 minutes. Add the vinegar, stirring and scraping up any bits of meat stuck to the pan. Cook until the vinegar boils away entirely; then repeat the process with the wine.

When all the wine has cooked away, add the water and tomatoes, and adjust the heat so that the sauce stays at a gentle simmer. Cook, uncovered, for 5-10 minutes; then add the pork and its juices, stirring to blend. Simmer the meat and sauce for 2-3 minutes, until the meat is cooked through. Remove and discard the bay leaves. Serve hot.

Yield: 3-4 servings - Adapted from Lynne Rossetto Kasper’s Weeknight Kitchen newsletter

Notes: Serve with potatoes, bread, or even polenta for catching all the juices, and try slipping leftovers into a sloppy sandwich with good-quality provolone or bufala mozzarella.

The original recipe calls for ½ cup, resulting in a dish that is a bit pungent upon first tasting but that mellows pleasantly by the second day. If you prefer a less bracing flavor, try using ¼ to 1/3 cup instead.