Serves 2
20 min
Pan-Fried Pork with Pesto, Peppers and Tomatoes
Recipe GLPR5acd7628c75872
A quick and flavorful pan-fried pork dish loaded with vibrant bell peppers, fresh tomatoes, and aromatic pesto. The pork is seared until golden, then tossed with sautéed vegetables and finished with a touch of balsamic vinegar for depth. Ready in just 20 minutes, this is a perfect weeknight main course that's naturally gluten-free.
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Ingredients
1 tbsp olive oil
1 tbsp butter
2 to 3 cups cooked pork strips
salt, to taste
black pepper, to taste
2 to 3 bell peppers, cut into thin strips
2 to 3 tbsp pesto
2 to 3 tomatoes, cut into wedges
balsamic vinegar, to taste
Directions
Heat the olive oil and butter together in a large frying pan over medium-high heat until the butter is melted and the pan is hot.
Add the cooked pork strips to the pan, season with salt and pepper, and cook for 2-3 minutes, stirring occasionally, until the edges are lightly browned.
Add the bell pepper strips to the pan with the pork and stir-fry for about 1 minute.
Pour the pesto into the pan and stir well to coat the pork and peppers evenly. Add the tomato wedges and toss gently to combine.
Drizzle with balsamic vinegar to taste and toss everything together for another minute or two, just until the tomatoes are heated through and all ingredients are coated with pesto.
Taste and adjust seasoning with additional salt, pepper, or balsamic vinegar as needed. Serve immediately while hot.
