Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT