I was hungry and I didn’t want to wait for the Orange-Chocolate Loaf Cake to finish baking, so I had to think on my feet. My mom gave me half of each pepper for some reason for Mother’s Day leftovers, and I had this pork loin left over… what else what I to do? it was calling me.
2 pork loins thinly sliced
1/2 yellow pepper
1/2 red pepper
1/2 orange pepper
cayanne pepper (to taste)
salt and pepper generously sprinkled
1/4 cup red wine
1 tbsp balsamic vinegar
1 tbsp chopped garlic (I used the canned stuff, so approx 2-3 cloves)
Slice the peppers thinly (and garlic if using fresh). Heat the olive oil in a pan and place the pork slices in it while it’s barely hot.
Sautee for 4 minutes stirring constantly, then add the peppers and wine. Add the spices and the garlic and cook another 2 minutes.
Add the balsamic vinegar and turn heat off. Let the juices marinade in the hot skillet/ pan for 1-2 minutes and eat.