Spanish Pork with Peppers & Smoked Paprika
Method
Season the pork with smoked paprika, sweet paprika, oregano, salt and black pepper.
Heat half of the olive oil in a large non-stick skillet over medium-high heat.
Add the pork and cook for 4–5 minutes, stirring occasionally, until lightly browned and cooked through. Transfer to a plate.
Add the remaining olive oil to the skillet, then add the onion and sliced peppers. Cook for 5–6 minutes until softened and lightly charred.
Add the garlic and cook for 30 seconds until fragrant.
Add the cherry tomatoes and cook for another 2 minutes until softened.
Return the pork to the skillet and drizzle with fresh lemon juice.
Toss gently, sprinkle with fresh parsley and serve warm.
Pork tenderloin cooks quickly, so avoid leaving it in the skillet for too long. Cooking the pork separately and returning it at the end helps keep it tender and prevents it from becoming dry.
Nutrition Facts
Per serving
