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Spanish Pork and Peppers

Spanish pork and peppers on a plate.
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Inspired by a memorable meal in Barcelona, this Spanish Pork and Peppers recipe features tender, pan-seared pork medallions and lightly blistered shishito peppers. Smoked paprika, garlic and a simple white wine pan sauce bring plenty of flavor to this easy skillet dinner.

Ingredients

Scale
  • 1 pork tenderloin, about 1 lb
  • 12 shishito peppers
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika, divided
  • 1/2 tsp kosher salt, divided, plus more to taste
  • Freshly ground black pepper, optional
  • 2 tbsp avocado oil, divided
  • ⅓ cup dry white wine
  • ¼ cup chicken broth
  • 1 tbsp extra virgin olive oil, plus a little more if desired for serving

Instructions

  1. Prepare the pork. Pat the pork tenderloin dry and slice crosswise into medallions about ¾ inch thick. Season with ½ tsp smoked paprika and 1/4 tsp kosher salt.
  2. Cook the peppers. Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add the shishitos in a single layer. Cook, turning occasionally, until softened and lightly blistered, about 3-4 minutes. Season with the remaining ¼ tsp salt, then transfer to a plate.
  3. Sear the pork. Add the remaining 1 tbsp avocado oil to the skillet. When hot, add the pork in a single layer; work in batches if necessary. Sear for about 60 to 90 seconds per side, until browned. Transfer the pork to the plate with the peppers. It will only be partially cooked at this time.
  4. Start the sauce. Reduce the heat to medium-low. Add the garlic and remaining ½ tsp smoked paprika. Cook for about 30 seconds, stirring constantly, just until fragrant.
  5. Deglaze. Pour in the ⅓ cup white wine, scraping up the browned bits from the bottom of the skillet. Let the wine simmer for about 1 minute.
  6. Finish the dish. Return the pork and shishitos to the skillet, along with the chicken broth. Toss to coat with the wine, garlic and paprika. Cook covered over medium-low heat for about 3–5 minutes, until the pork is cooked through and the flavors have come together.
  7. Finish the dish. Turn off the heat and drizzle with 1 tbsp good extra virgin olive oil and salt to taste (about ¼ tsp). Toss gently. Taste the sauce and pork and add additional salt if needed.
  8. Serve the pork and peppers. Use a large spoon to carefully transfer the Spanish pork and peppers to a large serving dish or platter, pouring the sauce over the pork and peppers as you do it. You can get the pieces of pork with a fork, but you’ll want a spoon to get some sauce with each serving.

Notes

Peppers: The dish that inspired this recipe in Barcelona used Padrón peppers, which can be hard to find in the US. I substituted shishito peppers, which are more readily available. If you can find Padrón peppers, feel free to use them instead.

Find it online: https://cookingchatfood.com/spanish-pork-and-peppers/

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