Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of pork tenderloin into thin 1/2-inch medallions, then whisk together 2 tablespoons of tamarind paste, 2 teaspoons of sweet Hungarian paprika, 3 minced garlic cloves, 1 teaspoon of sugar, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt in a medium bowl, tossing the pork to coat thoroughly and allowing it to marinate for at least 15 minutes.

2. 2

   Peel and dice 400 grams of potatoes into 1/2-inch cubes and thinly slice 1 small red onion and 1 medium red bell pepper into strips.

3. 3

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat, then add the diced potatoes and cook for 10-12 minutes until golden brown and tender, stirring occasionally, and then remove them from the skillet and set aside.

4. 4

   Increase the heat to high in the same skillet, add another 1 tablespoon of vegetable oil, and flash-fry the marinated pork medallions in batches for 1-2 minutes per side until beautifully seared and cooked through, transferring them to a plate as they are done.

5. 5

   Reduce the heat to medium in the same skillet, add 1 more tablespoon of vegetable oil, and sauté the finely chopped 1 small red onion and 1 medium red bell pepper strips for 3-5 minutes until softened.

6. 6

   Pour 1/2 cup of chicken broth into the skillet, scraping up any browned bits from the bottom, and bring it to a simmer, allowing the sauce to reduce slightly for 2 minutes.

7. 7

   Return the cooked pork medallions and roasted potatoes to the skillet, toss gently to combine with the onion, bell pepper, and sauce, and heat through for 1-2 minutes before serving immediately.