Step One

Butterfly the tender- loin by cutting almost in half, and laying it out flat. Place plastic wrap on it, and gently pound it a little flatter.

Step Two

Mix the dry spices, salt and pepper together and rub half of them on the inside of the pork. Rub half of the garlic on the inside and outside and sprin- kle with the remaining spices.Divide the half of the pepper strips equally the two, and tie with kitchen twine.

Step Three

Warm the oil over medium high heat in a cast iron or heavy bot- tomed oven-proof skillet. Sear the out- side of the tender- loins. When well- browned, top with the remaining pep- pers and slide into a 350F oven for about 20 minutes or until the pork registers 145F on an instant read thermometer. Remove pork from the oven and let sit for 15 minutes on the counter. Remove the strings and slice to serve.

If you were a Girl or Boy Scout tying the twine around the meat won’t be hard:) Don’t fret – even if you have no “string skills”, just tie the meat off about every 2 inches and cut it. No one will see the strings, just the col- orful rounds of pork you bring to the table.

The colorful rounds of pork are beautiful not only as an entrée for dinner, but as an appetizer as well. While the pork is still tied, stick a bamboo skewer in the meat about an inch apart, and then cut the pork with a sharp knife and serve it up with a “bamboo handle”.

Emilio Moro Ribera del Duero
Ribera del Duero
Spain About $20

This Ribera del Duero wine is named for the place it is from – not the grape it is created from: 100% Tempranillo. This rich deeply colored berry flavoredwine with smoky flavors and even coffee bean is delicious🍷 Enjoy this wine with pork, or its great accompaniment to grilled lamb or pork chops. IF you are a mushroom lover, a portabella from the grill with a dash of soy sauce, olive oil and freshly ground pepper makes an excellent match as well!