Ingredients:
1 (2 3/4 lb) pork tenderloins, about
3 teaspoons olive oil, divided
1 large shallots, peeled and minced
2 garlic cloves, peeled and minced
2 medium red bell peppers, stemmed, seeded, and thinly sliced
1 teaspoon paprika ( preferably Hungarian sweet)
1 teaspoon ground cumin
1 teaspoon cumin seeds
1/4 teaspoon salt
1/4 cup chicken broth
1/2 cup dry white wine
6 slices lemons, thin
1 1/2 tablespoons lemon juice
fresh ground black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons toasted sliced almonds (optional)
Directions:
Trim the pork tenderloins of excess fat and cut into 1-inch cubes.
In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat.
When hot, add the shallot, garlic and bell peppers.
Saute 10 minutes, until very soft.
Remove from the pan.
Put the remaining teaspoon oil in the pan and heat.
Add the pork and brown.
Stir in the paprika, ground cumin, cumin seeds and salt; stir 1 minute.
Put the shallot, garlic and peppers back into the pan.
Add the broth, wine and lemon slices.
Cover and simmer 20 to 25 minutes, or until the pork is cooked through and tender; stir occasionally.
Remove the lemon slices.
Add fresh lemon juice, pepper, cilantro and almonds if using.
Serve the ragout with rice or egg noodles.
Servings: 4
Time preparation: 30 min.
Time total: 65 min.