Quick Weeknight Kapama-Style Pork
60% автентично · Bulgarian-inspired
A simplified, faster version of Kapama using pork tenderloin or chops, pan-seared and then braised with onions and a touch of wine for a weeknight-friendly meal that captures some of the original's essence.
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Съставки
- Pork tenderloin600g
- Onions2 large
- Dry white wine100 ml
- Pork broth or water150 ml
- Garlic2 cloves
- Saltto taste
- Black pepperto taste
- Olive oil2 tbsp
Стъпки
- 1
Cut pork tenderloin into 2-3 cm thick medallions. Season with salt and pepper.
- 2
Slice onions thinly and mince garlic.
- 3
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear pork medallions until browned on both sides. Remove pork and set aside.
- 4
Add onions to the skillet and cook until softened and lightly caramelized, about 8-10 minutes. Add garlic and cook for 1 minute more.
- 5
Deglaze the pan with white wine, scraping up any browned bits. Let it reduce slightly.
- 6
Return the pork to the skillet. Add pork broth or water. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until pork is cooked through and tender.
- 7
Season with additional salt and pepper if needed. Serve hot.
