Portuguese Pork Ragout with Sweet Peppers

2 pork tenderloins, about 3/4 pound each

3 t. olive oil, divided

1 large shallot, peeled and minced

2 medium cloves garlic, peeled and minced

2 medium red bell peppers, stemmed, seeded and thinly sliced

1 t. paprika

1 t. ground cumin

1 t. cumin seeds

1/4 t. salt

1/4 C. chicken broth

1/2 C. dry white wine
 
6 thin lemon slices

1 1/2 T. lemon juice

Freshly ground black pepper to taste

Trim the pork tenderloins of excess fat and cut into 1-inch cubes.

In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. When hot, add the shallot, garlic and bell peppers. Sauté 10 minutes, until very soft. Remove from the pan.

Put the remaining teaspoon oil in the pan and heat. Add the pork and brown. Stir in the paprika, ground cumin, cumin seeds and salt; stir 1 minute.

Put the peppers back into the pan. Add the broth, wine and lemon slices. Cover and simmer 20 to 25 minutes, or until the pork is cooked through and tender; stir occasionally.

Remove the lemon slices. Add fresh lemon juice, pepper, cilantro and almonds if using. Serve the ragout with rice or egg noodles.

4 servings