Spanish Pork with Peppers and Olives
Spaghetti with Garlic, Herbs and Parmesan
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
More from Spain: In traditional Spanish cooking the emphasis is on the combination of vegetables, some of which may seem strange but it's simply using what is available.
Spanish Pork with Peppers and Olives
Total time: 30 minutes
Spain, like most countries with a warm climate, grows and eats lots of peppers. In Andorra I used long, green chilis. Now I make do with bell peppers. Use hotter peppers if you prefer. And the olives? They're everywhere!
Ingredients:
- 1 pork tenderloin, 12oz (360gr)
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 onion
- 2 cloves garlic
- 1 medium - large carrot
- 1/2 cup olives, pimento stuffed
- 1 tsp dried basil
- 1 tsp dried marjoram
- 1/4 (2oz, 60ml) cup white wine
- 1/4 (2oz, 60ml) cup chicken stock
- 2 tbs white Balsamic vinegar
- 1 tbs olive oil
- 2 tsp cornstarch dissolved in 1 tbs water
Instructions:
- Slice onion about 1/8" thick (.3cm).
- Cut pepper in half the short way and then into slices, 1/4" thick (.6cm).
- Cut carrot into matchsticks.
- Mince garlic.
- Heat oil in medium nonstick skillet. Add onion, pepper, carrot and sauté 8 - 10 minutes.
- Add garlic and sauté another 2 minutes.
- Remove vegetables and set aside.
- Slice pork into rounds about 1/2" (1cm) thick. Add to skillet and sauté 3 - 4 minutes per side, or until done.
- Cut olives in half.
- Return vegetables to pan, add olives, herbs, wine, stock and vinegar. Stir to combine.
- Cover, reduce heat to low and simmer 5 minutes to blend flavors.
- Uncover, remove pork to small platter.
- Increase heat under skillet. Add cornstarch mixture and stir to thicken.
- Arrange vegetables next to pork and serve.
Spaghetti with Garlic, Herbs and Parmesan
Total time: 25 minutes
This is a simple dish that works with anything. I used spinach spaghetti.
Ingredients:
- 3oz (90gr) spaghetti, for spaghetti, about 3/4" (2cm) circle
- 1 tbs olive oil
- 2 garlic cloves, minced
- 1 tbs dried or fresh parsley
- 1 tbs dried or fresh chives
- 1/3 cup (1.5oz, 45gr) Parmesan preferably freshly grated
- black pepper
Instructions:
- Cook pasta according to package instructions. Drain.
- In same pan, over medium low, heat olive oil.
- Add minced garlic, herbs, and sauté for a few minutes.
- Add drained pasta, toss quickly, remove from heat and add Parmesan.
- Serve.
Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, pot and colander for pasta
Put water on high heat for pasta
Slice onion, sauté
Cut carrot, add to onion
Slice peppers, add to skillet
Mince all garlic, add half to skillet
Slice pork
Remove vegetables, sauté pork
Cook pasta
Cut olives
|
Dissolve cornstarch in water
Grate Parmesan
Turn pork
Return vegetable to skillet, add olives, etc.
Cover, simmer
Pause while it all cooks
Drain pasta
Sauté garlic, herbs
Remove pork
Thicken vegetables slightly
Arrange vegetables around pork
Add pasta to garlic, toss, remove
Add Parmesan to pasta, serve |