Best 2 Pork Piperade Recipes

Pork piperade is a traditional Basque dish that combines juicy pork with a colorful medley of vegetables. This culinary masterpiece is a perfect marriage of flavors and textures, where the tender pork melts in your mouth while the vibrant bell peppers, tomatoes, onions, and garlic create a symphony of sweet and savory notes. Piperade is a versatile dish that can be served as a hearty breakfast, a light lunch, or a satisfying dinner, making it a favorite among food enthusiasts who appreciate simple yet delectable meals.

Here are our top 2 tried and tested recipes!

PORK PIPERADE

Pork Piperade image

I like to spice up my meat dishes with peppers, and this Basque piperade-adapted from a Spanish recipe-is a family favorite. -Hyacinth Rizzo, Buffalo, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup all-purpose flour
1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided
1 pound boneless pork, cut into 1-1/2x1/8-inch strips
2 tablespoons canola oil
PIPERADE:
3 tablespoons olive oil
1 medium Spanish onion, thinly sliced
2 medium sweet red peppers, julienned
2 cups canned plum tomatoes, drained (reserve juices)

Steps:

In a shallow bowl, combine flour and half of seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess., In a large skillet, heat canola oil over medium-high heat. Add pork; stir-fry until browned, 3-4 minutes. Remove with a slotted spoon; cover and keep warm., In same skillet, heat olive oil. Stir-fry onion and peppers until crisp-tender. Chop tomatoes; add to skillet. In a small bowl, combine remaining taco seasoning and reserved tomato juices. Add to skillet. Bring to a boil; cook and stir until thickened. Reduce heat to medium-low. Return pork to skillet; heat through.

Nutrition Facts : Calories 414 calories, Fat 24g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 720mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.

PORK TENDERLOIN MEDALLIONS WITH PIPERADE

Pork Tenderloin Medallions with Piperade image

These juicy pork medallions are served with a vibrant piperade, a French vegetable dish of roasted peppers, ripe tomatoes, and white onion.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

2 pork tenderloins (1 pound each), ends trimmed, and trimmings cut into small chunks
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
3/4 cup water
3 sprigs thyme
Piperade

Steps:

Season pork with salt. Heat oil in a large skillet over high heat. Add pork tenderloins and trimmings. Brown on all sides. Remove tenderloins from pan (leave in trimmings), and cut into 1-inch-thick medallions. Season with salt.
Return skillet to medium-high heat, and add medallions (in batches if necessary) and garlic. Cook until medallions are browned on one side, about 2 minutes. Flip, and brown on opposite side, about 1 minute. Add 2 tablespoons butter, 1/4 cup water, and the thyme. Cook for 3 minutes more, flipping medallions once or twice. Transfer medallions to a wire rack set over a baking sheet. Tent with foil.
Add 1 tablespoon butter to skillet, and continue to cook until trimmings are dark brown, about 3 minutes. Add remaining 1/2 cup water and tablespoon butter, and deglaze skillet, scraping up browned bits with a wooden spoon. Add any accumulated juices from the baking sheet under the pork, and season sauce with salt and pepper. Strain sauce through a fine sieve; discard solids. Serve pork medallions topped with sauce and piperade.

Tips:

For a smoky flavor, roast the peppers and onions directly over an open flame or under a broiler.
Use a variety of peppers for a more complex flavor. Bell peppers, poblano peppers, and jalapeños are all good choices.
If you don't have time to roast the peppers and onions, you can use jarred or canned peppers and onions instead.
Add some crumbled bacon or chorizo to the piperade for a heartier dish.
Serve piperade with eggs, toast, or rice.
Piperade can be made ahead of time and reheated when you're ready to serve.

Conclusion:

Piperade is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables, and it's also a good source of vitamins and minerals. Whether you make it with roasted peppers and onions or use jarred or canned ingredients, piperade is sure to be a hit with your family and friends.