Paprika Pork Strips in Tomato Sauce

This savory dish of paprika pork strips in tomato sauce is a delightful combination of flavors that bring a taste of Mediterranean cuisine to your table. Juicy pork strips are marinated in a rich blend of spices, creating a foundation of robust flavors. Anchovies add a subtle umami depth, while sweet bell peppers and onions provide a balancing sweetness to the dish. The fresh burst of chopped parsley and a hint of rosemary enhance the aroma, making every bite an enticing experience. Tomatoes, both fresh and canned, create a sauce that binds the ingredients in a harmonious marriage of flavor. The seasoning of paprika gives the dish a warm, earthy note that pairs beautifully with the tender pork. The splash of lemon at the end lifts the dish with a hint of citrusy freshness. Paired with a side of crusty bread or a simple salad, this dish is not only filling but also full of vibrant tastes. Prepare this meal when you want to impress your family or guests with something that takes little effort yet yields a rich tapestry of flavors.

Ingredients

Main Ingredients:

• 600 g pork tenderloin
• 3 anchovy fillets
• 1 large white onion
• 1 red bell pepper
• 1 large can of tomatoes
• 2 cloves garlic
• 1 sprig rosemary
• 1/2 lemon
• 1 tbsp fresh parsley, finely chopped

Spices and Sauces:

• 1 tsp sweet paprika powder
• 3 tbsp olive oil
• Salt and pepper to taste

Preparation Time

Total time: 100 minutes (including cooking and marinating time)

Step-by-Step Instruction

1. Cut the pork into strips approximately 2 cm wide and season with 1/2 teaspoon of pepper.
2. Peel the garlic cloves and finely chop along with the rosemary leaves.
3. Combine the chopped garlic and rosemary with paprika powder and olive oil to create a marinade.
4. Place the pork strips in the marinade and let them sit for an hour to absorb the flavors.
5. Peel and finely chop the onion into small pieces.
6. Quarter the red bell pepper, remove seeds and membranes, then cut into thin strips.
7. Chop the anchovy fillets into fine pieces.
8. Drain the canned tomatoes, keeping the juice, and chop them into generous pieces.
9. In a large pan, add the marinated pork with the marinade and cook until the pork is browned.
10. Add the chopped onions and continue to cook until they are soft and translucent.
11. Mix in the bell pepper strips, anchovies, and chopped tomatoes, and stir to combine all ingredients well.
12. Cover the pan with a lid and let the mix simmer for approximately 25 minutes, stirring occasionally.
13. If the mixture seems dry, add a bit of the reserved tomato juice to maintain moisture.
14. Grate a thin layer of lemon zest and sprinkle it over the cooked dish with the fresh parsley.
15. Season with additional salt and pepper to taste, and finish with a squeeze of fresh lemon juice.
16. Serve hot, and enjoy your flavorful creation!

Tips

• **To enhance the dish's depth**, try using smoked paprika instead of sweet paprika.
• **If you're not fond of anchovies**, you can omit them, but they do add a lovely umami flavor.
• **For a thicker sauce**, you can add a tablespoon of tomato paste while simmering.

Nutritions

Calories: 350 per serving, Protein: 25g, Fats: 20g, Carbohydrates: 15g

Variations

• **Vegetarian version**: Replace pork with tofu or seitan and omit anchovies.
• **Spicier version**: Add a pinch of chili flakes for more heat.

Serving Suggestions

• Serve with crusty bread, polenta, or mashed potatoes for a complete meal.
• Pair with a light red wine, like Pinot Noir, to complement the dish's richness.

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