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Pork and Chorizo with Roasted Peppers
This is a simplified skillet version of the Spanish tapa called carcamusa. Traditionally, the dish is slow-simmered to tenderize the pork, but we chose to use tenderloin to speed the cooking. Spanish chorizo is a key ingredient here—it suffuses the dish with a smoky, meaty, garlicky flavor while offering a chewy counterpoint to the velvety tenderloin. Serve crusty bread alongside for dipping into the sauce.
4
Servings
35 minutes
Ingredients
-
6
ounces Spanish chorizo, casing removed, halved lengthwise and thinly sliced
-
2
tablespoons extra-virgin olive oil
Reviews
March 15, 2025
H-Town Connection
Using pork tenderloin is a great idea. Overall, the flavors complemented each other and we served it over a cauliflower rice with a side of watermelon salad. From the critic in the house, my mom, she gave it five stars and commented that it is very tasty and easy to make. If you prep in advance it comes together very quickly. We add two teaspoons crushed red pepper flakes to give it some heat and white wine instead of water to add depth. Recommendations include a tablespoon of minced garlic and seasoning the chopped pork with garlic and seasonings over night. Also, we recommend serve over cilantro rice. We enjoyed this dish at our weekly family gathering. What a treat and so delish!!!!
January 15, 2024
Good Flavor
Great flavor, served over rice the first night but liked it better over roasted potatoes. Have also served with mashed and baked potatoes.
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