Pork loin in bell pepper sauce: A vibrant summer delight

Fried cutlets are one of our favourite dishes, but that's not the only way to prepare pork loin. Especially in the summer, it’s worth preparing it in vegetable sauces. It will be tasty, light, and colourful. You can use any type of bell pepper for this recipe.

Tender pork loin is an excellent meat for sauces. When braised, it becomes incredibly tender, which can even cause thin pieces to fall apart. That's why it’s a good idea to sear the pork loin slices and place them in the pre-prepared vegetable sauce to reduce the cooking time.

Pork and bell pepper? It's a good flavour duo. You can use bell peppers in all colours for this sauce. They are unbeatable in terms of vitamin C content. Red bell peppers, in particular, have even more vitamin C than lemons. An important thing about this vegetable is that it doesn't lose its nutritional value after baking or cooking. Regardless of the form in which you eat it, you still get a dose of vitamin C.

Additionally, it is low in calories and contains a lot of fibre. It supports metabolism, making it suitable for a weight-reduction diet. Bell pepper also has a beneficial combination of magnesium and vitamin B6, which relieve stress.

When shopping, choose bell peppers with firm, taut skin. Store them in a paper bag in the refrigerator to prevent moisture loss. In this condition, they can stay fresh for quite a long time, up to a week. Bell peppers are perfect for stuffing and great in seasonal one-pot dishes like lezzo or ratatouille. Do you prefer something meaty? This recipe for pork loin in the sauce is excellent.

• 900 grammes of boneless pork loin,
• 1 tablespoon of flour,
• 3 bell peppers: red, green, and yellow,
• 1 onion,
• 2 cloves of garlic,
• 1 vegetable bouillon cube,
• 2 tablespoons of tomato paste,
• 1 tablespoon of soy sauce,
• 2 tablespoons each of butter and oil,
• salt, pepper, and bell pepper to taste,
• parsley, dill, or any other favourite herbs for garnish.

1. Slice the onion and garlic thinly. Remove the seeds from the bell peppers and cut them into thin strips.
2. Sauté the onion and garlic in hot oil until translucent, then add the bell peppers. Sauté for a few minutes.
3. Dissolve the bouillon cube in 240 millilitres of boiling water. Add the tomato paste and soy sauce, then pour the mixture into the vegetables. Season to taste and cook for about 10 minutes.
4. Cut the pork loin into thin slices and lightly pound them. Season, coat with flour, and quickly sear in hot oil.
5. Place the pork cutlets in the sauce and simmer for about 15 minutes.
6. Serve the pork in sauce garnished with herbs. It pairs perfectly with rice.