Sautéed Pork Tenderloin with Piperade

Piperade
3 tbsp olive oil
1 cup chopped onion
2/3 cup red bell pepper, cut into 1/4-in pieces
2/3 cup yellow bell pepper, cut into 1/4-in pieces
1 tbsp minced garlic
Pinch cayenne pepper
Kosher salt
1 cup grape tomatoes, quartered lengthwise, but not seeded
2 to 3 tsp sherry wine vinegar

Pork
4 tbsp olive oil plus more for sautéing if needed
1 1/2 tsp smoked paprika (See market note.)
1 tsp cumin
1/2 tsp kosher salt
1 1/4 lb pork tenderloin, cut on the diagonal into 1/2 inch thick slices
2 tbsp chopped flat leaf parsley

1. For the piperade, heat 3 tbsp olive oil until hot in a large, heavy skillet set over medium heat. Add the onion and red and yellow bell peppers. Cook, stirring, until softened, 4 to 5 minutes. Add the garlic, cayenne pepper, and 1/2 tsp salt; stir and cook 1 minute more. Remove from heat and stir in the tomatoes. Gradually stir in 2 tsp sherry vinegar; taste and add 1 tsp more vinegar, plus salt and cayenne if desired. (Piperade improves in flavor when made1 day ahead; cool, cover, and refrigerate. Reheat over medium heat until hot, 3 to 4 minutes.)

2. For the pork, place a few pork slices on a work surface and cover with plastic wrap. Using a meat pounder or a rolling pin, pound them until they are about 1/4 inch thick. Repeat with remaining slices. (See cooking tip.) In a shallow bowl, whisk together the olive oil, smoked paprika, cumin, and salt. Pat the pork slices dry with paper towels, then brush on both sides with the smoked paprika mixture.

3. Heat a large, heavy nonstick skillet set over medium high heat. (If not using a nonstick skillet, coat the bottom lightly with olive oil.) When skillet is very hot add enough pork to fit comfortably in a single layer. Sauté until the pork is golden brown on the bottom, about 2 minutes, then turn and repeat until golden brown on the other side and cooked all the way through, about 2 minutes more. Remove to a plate and cover loosely with foil. Continue to cook the remaining pork in this way, adding more oil to the skillet if needed.

4. Serve the pork topped with some piperade and with a sprinkle of parsley. Pass extra piperade in a bowl. Serves 4.

Market note: Spanish smoked paprika, called pimenton, is available in gourmet food stores, in some groceries, and on line from Penzey’s at www.penzeys.com. There is sweet (dulce), medium-hot (agridulce), and hot (picante). For this recipe use the sweet (dulce).

Cooking tip: When using a meat pounder to pound the pork, bring it down and just as it comes into contact with the meat, push the pounder outwards making a sweeping motion. This will help flatten and spread the flesh and prevent it from tearing.

Copyright Betty Rosbottom 2015