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Paprika Pork |
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SERVES
FOUR
2 red, 1 yellow and 1 green (bell) pepper, seeded
1 1/4 lb lean pork fillet (tenderloin)
3 tbsp paprika
11 oz jar or tub of tomato sauce with herbs or garlic |
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1 |
Preheat
the grill (broiler).
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2 |
Cut the
peppers into thick strips.
Sprinkle in a single layer on a foil-lined grill rack.
Cook under the grill for 20—25 minutes, until the
edges of the strips are lightly charred. |
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3 |
Meanwhile, cut the pork into chunks.
Season with salt and pepper.
Cook in a non-stick frying pan for about 5 minutes,
until beginning to brown.
Transfer the meat to a heavy pan.
Add the paprika, tomato sauce, 1 1/4 cups water and a
little seasoning.
Bring to the boil, reduce the heat, cover and simmer
gently for 30 minutes. |
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4 |
Add the
grilled (broiled) peppers.
Cook for a further 10—15 minutes, until the meat is
tender.
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5 |
Taste
for seasoning and serve immediately.
Serve with rice or buttered boiled potatoes. |
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