Pork Loin with Piquillo Peppers and Potatoes

Ingredients

Quantities are for one portion.

• 10 mlwhite wine
• 50 gjarred piquillo peppers, sliced
• 15 mlolive oil
• salt and pepper to taste
• 150 gpork loin, sliced into medallions
• 150 gpotatoes, cut into thick fries
• 1garlic clove, crushed
• 1 tbspvegetable oil (for potatoes)

Method

1. Toss the potato fries in the vegetable oil and a pinch of salt. Roast or fry until crispy and golden.
2. Season the pork loin medallions with salt and pepper.
3. Heat the olive oil in a pan over high heat. Add the crushed garlic clove to flavor the oil.
4. Sear the pork loin medallions quickly on both sides to brown them while keeping the center juicy. Remove the meat.
5. In the same pan, add the sliced jarred piquillo peppers. Toss them in the hot pork fat until they blister slightly.
6. Pour the white wine into the pan to deglaze it, creating a thin, flavorful pan sauce. Return the pork briefly to coat it.
7. Serve the hot pork medallions and smoky peppers alongside the crispy fries, pouring the pan juices over the meat.