Pan-Fried Pork Tenderloin with Peas

How to prepare pan-fried pork tenderloin with peas

1. Remove the tenderloin from the refrigerator and clean off all the white membranes. Cut into slices about 2cm thick (count 3 slices per person). On the work surface, sprinkle ground black pepper, chili flakes, and salt (a bit more than you would usually use). Roll the tenderloin slices through the seasonings so they are coated on both sides and edges. Place the slices on a plate and let them sit at room temperature for about 2 hours (around 22°C; if your kitchen is very warm, reduce the time or refrigerate them for a few hours, then take them out just 30 minutes before cooking).
2. Heat the oil. Add the finely chopped onion, bacon, and diced bell pepper. Sauté until the onion is very soft.
3. Add the crushed garlic and sauté for another minute. Add the tomato, mashed with a fork, along with the tomato juice. Sauté for another 2 minutes.
4. Add the peas and 250ml water. Season with salt and pepper. Bring to a boil. Cover and cook the peas for 10 minutes. Remove the lid and cook for another 10 minutes, stirring frequently, especially toward the end. By the end, the water should reduce almost completely, leaving just about a finger's depth of sauce in the pot. Add the finely chopped parsley.
6. When the peas are ready, heat a non-stick pan with a little oil drizzled in. Fry the tenderloin slices for about 2.5 minutes on each side. Remove to a plate, cover with aluminum foil, and let rest for 2-3 minutes.
7. Serve the peas with the pan-fried tenderloin.

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