A delightful and hearty pork stew with sweet peppers, perfect for a comforting meal.
Cut the pork tenderloin into bite-sized cubes.
Ensure uniform pieces for even cooking.
Heat half of the olive oil in a large skillet over medium heat.
Use a nonstick skillet to prevent sticking.
Add the shallots, garlic, and bell peppers to the skillet and sauté until softened.
Stir occasionally to avoid burning.
Remove the vegetables from the skillet and set aside.
Keep them covered to retain warmth.
Add the remaining olive oil to the skillet and brown the pork cubes.
Do not overcrowd the skillet for proper browning.
Stir in the paprika, ground cumin, cumin seeds, and salt, cooking briefly to release their aromas.
Toast the spices slightly for enhanced flavor.
Return the vegetables to the skillet and mix with the pork.
Ensure everything is evenly mixed.
Pour in the chicken broth and white wine, then add lemon slices. Cover and simmer until the pork is tender.
Stir occasionally to prevent sticking.
Remove the lemon slices and season with black pepper and fresh lemon juice.
Adjust seasoning to taste.
Garnish with fresh cilantro and serve hot.
Serve with rice or crusty bread for a complete meal.
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