Wineshark Cooking Class - Pork Loin with Peppers

Ingredients (for 4):

• Large red bell peppers - 2
• Olive oil - 2 tbsp
• Pesto - 4 tsp
• Thin-cut pork loin - 8 slices

Procedures:

1. Preheat the oven at 200 deg Celsius. Rinse the peppers then place in a roasting tray while still slightly wet.

2. Drizzle with a little oil and roast for 45 minutes.

3. Take the peppers out and let it cool. Keep the juices that have collected in the pan.

4. Peel the skin from the peppers and remove the seeds. Do this over a bowl to catch any juices.

5. Cut the flesh into thin strips.

6. Put the peppers and the reserved juices into a pan and simmer over a low heat for 5 minutes.

7. Place a larger frying pan over high heat and add a little olive oil. Fry the pork for 1.5 minutes, until golden on both sides and juicy in the middle.

8. Season the pork with salt and pepper, and serve with the peppers. Finish with a tablespoon of pesto.