We have had LOADS of different peppers growing like crazy in our garden this past month. The Anaheims are on fire. The Jalapenos are weighing the little plant down so heavily that I had to rescue them. The Bells are never going to turn yellow or red, so I’ve just been using them green. So, what better way to use up those peppers than to just grab a handful of them and braise them with some tasty meat?
I liked the distinct acidity in this dish, though I’m not sure if I liked the orange flavours or the balsamic coming through more.
- 1 1/2-lb. pork tenderloin
- 2 Tbsp flour
- 1/2 tsp each sea salt and freshly ground pepper
- 2 shallot, chopped
- 2 gloves of garlic, minced
- a good handful of peppers, de-seeded, de-veined, and chopped
- a small bunch of sage, leaves picked and chopped
- good quality beef stock
- 1/4 cup balsamic vinegar
- 1 orange, zested and juiced
- canola oil
In a bowl, combine the flour, salt, and pepper. Spread the flour mixture onto a cutting board, and roll the pork tenderloin, coating it well.
In a good sized cast iron dutch oven, add the canola oil, and brown the pork on all sides. Remove the pork from the pot, and add the shallots, garlic, chili peppers, orange zest and sage, and stir for a couple of minutes until fragrant.
Deglaze pan with the orange juice and balsamic vinegar, and add the pork back in along with enough stock to cover the pork.
Cook over medium low heat for 20-25 minutes, or until the internal temperature reaches 150 degrees. Season with salt and pepper to taste. Remove the pork from the post, and turn up the heat to full whack. Reduce the sauce down by half, and serve over the tenderloin.
Serve alongside a delicious salad.