Cook The Book: Pork Soffrito With Spicy Peppers And Cabbage

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
448
FAT
90%
CHOL
11%
SOD
15%

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Ingredients for 2 servings

1/2 pound pork tenderloin, cut into 1-inch rounds

1/4 cup cracked, brined tsakistes green olives, pitted and pulled into pieces

1/4 head savoy cabbage, sliced paper-thin

1/2 fennel bulb, sliced paper-thin

1/4 of a red onion, sliced paper-thin

1 orange, peeled with a knife and separated into pith-free segments

1 tablespoon roughly chopped parsley

Vinaigrette of your choice, or extra-virgin olive oil and fresh lemon juice

Sea salt, kosher salt, and cracked black pepper

All-purpose flour

2 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1 tablespoon capers

1 pepperoncini (pickled yellow pepper), sliced

1/2 cup white wine

1 tablespoon fresh lemon juice

1 1/2 tablespoons cold, unsalted butter

Caperberries, for garnish (optional)

1 tablespoon chopped fresh dill

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