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The Art of Flavour Sunday e-magazine


Marinated Pork Loin with Roasted Red Peppers and Smoky Paprika


  • 500g x Pork loin fully trimmed to 2 - 3cm pieces

  • 4 x Medium/large Red Peppers (capsicum). Stalks removed and deseeded

  • Olive oil

  • 2 x Teaspoons smoky paprika

  • 1 x Teaspoon dried thyme

  • 4 x Medium garlic cloves - finely diced

  • 2 x Teaspoons tomato paste

  • Dash of white wine

  • 1/2 x Teaspoon freshly ground black pepper

  • 1/2 x Teaspoon salt

  • 1 x Medium brown onion - finely diced.


To make the Red Pepper Sauce

Place the red peppers with a light coating of olive oil in a hot oven then roast until soft and the skins begin to crinkle with little black bits appearing.

Next remove and place in a plastic kitchen bag to allow the steam to make for easy removal of skins without burning. Reserve the juice from the roasting.

Once the skin of the peppers has been removed place the flesh in a blender. Add the reserved red pepper juice, the smoky paprika, thyme, a dash of olive oil, black pepper and salt and blend to a slightly runny paste.

Next, in a pan lightly brown the pork pieces on all sides and set aside

Now, place the red pepper paste in a bowl and add the white wine and the pork pieces. Mix well then cover with cling wrap and marinate for at least an hour.

In the same pan used to brown the pork add a little olive oil and cook down the onion and garlic until caramelised then add the marinade with the pork and gently cook the pork pieces are cooked to your liking - but do not overcook the pork.

You will now have an outstanding Red Pepper Sauce with Pork Loin ready for baked potatoes or rice.

Important: The marinade time one hour is important.

Comments: This recipe follows the traditional method but,as always, may be improved with your imagination and creativity.