Pork Loin Steaks with Red Pepper Sauce

• 350 g Pork loin roast boneless
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Olive oil
• 1 medium Yellow onion
• 2 medium Red pepper
• 2 cloves Garlic
• 1 tbsp Sherry vinegar

1. Slice the pork into 2 steaks, about 2 cm thick. Season all over with the salt and pepper.
2. Heat 1 tbsp of the olive oil in a frying pan over a medium-high heat. Sear the pork for 2 to 3 minutes per side until well browned, then transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 tbsp olive oil. Slice the onion, slice the red peppers, and cook them in the pan for 8 to 10 minutes until softened and lightly golden at the edges.
4. Add the garlic and cook for 30 seconds until fragrant. Stir in the sherry vinegar and let it bubble for 30 seconds, scraping up any browned bits from the pan.
5. Tip the pepper mixture into a blender and blend until very smooth. Return the sauce to the pan and bring to a gentle simmer over a low heat.
6. Nestle the pork back into the sauce along with any resting juices. Cook gently for 3 to 5 minutes, turning once, until the pork is just cooked through and the sauce coats the back of a spoon.

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