Pork loin with roasted peppers
Instructions:
- Preheat the oven to 400°F. Rinse the bell peppers, then place in a roasting pan while still slightly wet.
- Drizzle with a little oil and roast for 45 minutes.
- Fill a small saucepan with water, then add the garlic. Bring the pan to a boil.
- Lift the garlic out of the water and into a bowl of ice water to quickly cool. Repeat this twice, starting with cold water in the saucepan each time.
- After 45 minutes, the peppers will be blackened and soft. Let cool enough to handle. Keep any juices that have collected in the pan.
- Peel the skin from the peppers and remove the seeds. Do this over a bowl to catch any juices.
- Cut the flesh into thin strips.
- Put the peppers and the reserved juices into a pan and simmer over a low heat for 5 minutes.
- Pick the leaves from the parsley stems.
- Put the drained, blanched garlic, parsley leaves, and remaining oil into a tall jar or pitcher.
- Process with a hand-held blender until finely chopped.
- Place a large frying pan over high heat and add a little olive oil. Fry the pork for 11⁄2 minutes, until golden on both sides and juicy in the middle.
- Season the pork with salt and pepper, and serve with the roasted peppers. Finish with a tablespoon of the garlic and parsley oil.
- Makes 2 servings