Pork Tenderloin with Padrón Peppers
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Ingredients
- 600 g pork loin steaks
- 250 g padrón peppers
- 3 garlic cloves
- 1 tsp sea salt flakes
- 3 tbsp extra virgin olive oil
Nutrition (per serving)
- Calories
- 358 kcal
- Protein
- 32.4 g
- Carbohydrate
- 3.2 g
- of which sugars
- 1.5 g
- Fat
- 23.8 g
- of which saturates
- 6.3 g
- Fibre
- 1.1 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the pork loin steaks well. Heat half the olive oil in a large frying pan and fry the pork for 4-5 minutes on each side until cooked through with no pink remaining. Rest on a plate.
- 2
Heat the remaining olive oil in the same pan and add the padrón peppers and garlic.
- 3
Fry over a high heat for 4-5 minutes, tossing often, until the peppers are blistered and blackened in places.
- 4
Scatter the peppers over the pork, sprinkle with the sea salt flakes and serve immediately.
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