Summer pork loin with bell pepper: A healthy, tasty delight

Fried cutlets are a beloved dish, but pork loin offers so much more, especially in the summer. Preparing it with vegetable sauces creates a meal that's tasty, light, and colorful. You can use any type of bell pepper for this recipe.

Tender pork loin is perfect for sauces. When braised, it becomes incredibly tender, sometimes causing thin pieces to fall apart. To reduce overall cooking time, it’s best to sear the pork loin slices and then place them in the pre-prepared vegetable sauce.

Pork and bell pepper make a fantastic flavor duo. You can use bell peppers of any color for this sauce because they're unbeatable in vitamin C content. Red bell peppers, in particular, have even more vitamin C than lemons. Importantly, bell peppers retain their nutritional value even after baking or cooking. Regardless of how you prepare them, you still get a healthy vitamin C dose.

Additionally, bell peppers are low in calories and fiber, supporting metabolism and suitable for a weight-reduction diet. They also contain a beneficial combination of magnesium and vitamin B6 that helps relieve stress.

When shopping, select bell peppers with firm, taut skin. To prevent moisture loss, store them in the refrigerator in a paper bag. This way, they can stay fresh for up to a week. Bell peppers are perfect for stuffing and also shine in seasonal one-pot dishes like lezzo or ratatouille. Do you prefer something meaty? This recipe for pork loin in the sauce is excellent.

• 2 pounds of boneless pork loin
• 1 tablespoon of flour
• 3 bell peppers: red, green, and yellow
• 1 onion
• 2 cloves of garlic
• 1 vegetable bouillon cube
• 2 tablespoons of tomato paste
• 1 tablespoon of soy sauce
• 2 tablespoons each of butter and oil
• Salt, pepper, and bell pepper to taste
• Parsley, dill, or any other favorite herbs for garnish

Preparation:

1. Slice the onion and garlic thinly. Remove the seeds from the bell peppers and cut them into thin strips.
2. Sauté the onion and garlic in hot oil until translucent, then add the bell peppers. Sauté for a few minutes.
3. Dissolve the bouillon cube in 1 cup of boiling water. Add the tomato paste and soy sauce, then pour the mixture into the vegetables. Season to taste and cook for about 10 minutes.
4. Cut the pork loin into thin slices and lightly pound them. Season, coat with flour, and quickly sear in hot oil.
5. Place the pork cutlets in the sauce and simmer for about 15 minutes.
6. Serve the pork in sauce garnished with herbs. It pairs perfectly with rice.