Brazilian pork
500 g pork tenderloin
1/2 onion, finely chopped
1 pod of green bell pepper, finely chopped
2 cloves garlic, thinly sliced
2 tbsp. l olive oil
1/4 tsp caraway seeds
1/4 tsp chopped dried marjoram
2 tbsp. l sherry
Salt
Cut the meat into thin slices, lightly fry with butter and garlic. Add onions, bell peppers and fry until tender, stirring occasionally. After that, season with caraway seeds, marjoram and salt. Before serving, pour sherry.
Garnish with fried potatoes and boiled vegetables.
500 g pork tenderloin
1/2 onion, finely chopped
1 pod of green bell pepper, finely chopped
2 cloves garlic, thinly sliced
2 tbsp. l olive oil
1/4 tsp caraway seeds
1/4 tsp chopped dried marjoram
2 tbsp. l sherry
Salt
Cut the meat into thin slices, lightly fry with butter and garlic. Add onions, bell peppers and fry until tender, stirring occasionally. After that, season with caraway seeds, marjoram and salt. Before serving, pour sherry.
Garnish with fried potatoes and boiled vegetables.
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