Pork Piperade Recipes

PORK TENDERLOIN MEDALLIONS WITH PIPERADE

Steps:

• Season pork with salt. Heat oil in a large skillet over high heat. Add pork tenderloins and trimmings. Brown on all sides. Remove tenderloins from pan (leave in trimmings), and cut into 1-inch-thick medallions. Season with salt.
• Return skillet to medium-high heat, and add medallions (in batches if necessary) and garlic. Cook until medallions are browned on one side, about 2 minutes. Flip, and brown on opposite side, about 1 minute. Add 2 tablespoons butter, 1/4 cup water, and the thyme. Cook for 3 minutes more, flipping medallions once or twice. Transfer medallions to a wire rack set over a baking sheet. Tent with foil.
• Add 1 tablespoon butter to skillet, and continue to cook until trimmings are dark brown, about 3 minutes. Add remaining 1/2 cup water and tablespoon butter, and deglaze skillet, scraping up browned bits with a wooden spoon. Add any accumulated juices from the baking sheet under the pork, and season sauce with salt and pepper. Strain sauce through a fine sieve; discard solids. Serve pork medallions topped with sauce and piperade.

PORK PIPERADE

Steps:

• In a shallow bowl, combine flour and half of seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess., In a large skillet, heat canola oil over medium-high heat. Add pork; stir-fry until browned, 3-4 minutes. Remove with a slotted spoon; cover and keep warm., In same skillet, heat olive oil. Stir-fry onion and peppers until crisp-tender. Chop tomatoes; add to skillet. In a small bowl, combine remaining taco seasoning and reserved tomato juices. Add to skillet. Bring to a boil; cook and stir until thickened. Reduce heat to medium-low. Return pork to skillet; heat through.

PIPERADE

Steps:

• Cut a small X into bottom of each tomato. Bring a pot of water to a boil, add tomatoes and cook until skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds. Drain, rinse with cool water and peel off skin with your fingers. Roughly chop tomatoes and set aside.
• In a 12-inch skillet over medium high heat, heat oil until hot but not smoking. Add onions, peppers and salt and sauté, stirring frequently, until onions are translucent and peppers have started to lighten in spots, about 10 minutes. Add garlic and continue to sauté for 1 more minute.
• Stir in tomatoes, sugar and piment d'Espelette, reduce heat to medium, cover and cook until tomatoes are starting to fall apart and peppers are soft but still hold their shape, about 15 minutes. Remove cover and continue to cook, stirring frequently, until mixture thickens like a slightly runny relish, about 5 minutes more. Adjust salt.

PIPERADE BASQUAISE

Steps:

• Prepare the piperade by first heating the 4 tablespoons of fat of your choice in a heavy 8-inch frying pan or, better still, in a small oval copper or enamel pan that you can bring to the table. Add the chopped onions and garlic and cook them for about 5 minutes over moderate heat, stirring them frequently until they are soft but not brown. Stir in the pepper strips, turning them in the fat now and then, letting them cook for about 10 minutes, at which point they should be tender but still crisp. Drain the chopped tomatoes thoroughly and add them to the pan, sprinkling in at the same time the dried or fresh basil and the pepper flakes or hot pepper sauce. Raise the heat and cook the tomatoes briskly for a few minutes and stir constantly with a wooden spoon until all their moisture has evaporated. Be careful that the piperade doesn't burn. Put it aside until you are ready to reheat and serve it.
• At that point, combine 1 tablespoon each of olive oil and butter in an 8-inch heavy frying pan, and over moderate heat, cook the julienned ham for a few minutes until the strips are thoroughly heated through. Remove them at once with a slotted spoon and spread them out on paper toweling to drain.
• Meanwhile let the fat in the frying pan cool to lukewarm before pouring it into the eggs, lightly beaten with salt and pepper. Over low heat, stir the eggs with a rubber spatula until they begin to form soft, creamy curds. Remove them from the heat when they are not quite set and gently spread them over the reheated piperade. Let some of the colorful vegetables show through. Lightly scatter the ham on top, sprinkle with the chopped parsley and/or chopped chives, and serve at once.