I initially planned to create a pork stir-fry with most of the ingredients I’d assembled for this recipe, but then I got lazy and decided I’d rather drink wine than stand over a hot wok . I can’t think of a lazier way to cook than braising, so here it is in all its effortless glory.
Time: 60 minutes
Serves: 6
Ingredients:
20g grapeseed or other neutral-flavoured oil
800g pork tenderloin
5g kosher salt
10g chili powder
1 red bell pepper – seeded and sliced
1 green bell pepper seeded and sliced
1 yellow onion – seeded and sliced
398ml can pineapple chunks or diced pineapple with juice
Preparation:
Preheat oven to 350F.
Place a Dutch oven on medium-high heat and add the oil.
Mix the salt and chili together, evenly coating the tenderloin with it.
Cut the tenderloin if necessary to fit in the Dutch oven in one layer. Cook for a minute on each side.
Remove the Dutch oven from heat and top the tenderloin with the remaining ingredients.
Cover and place in the oven for 45 minutes or until pork is tender.
Remove from oven and serve family style.