2 tablespoons olive oil
6 boneless pork loin
1 tablespoon onion, finely chopped
1 green bell pepper, finely chopped
1 garlic clove, seeded and minced
2 teaspoons Italian seasoning
5 teaspoons chopped fresh parsley
1 teaspoon black peppercorns
Heat oil in a large heavy skillet over medium heat. Stir in pork. Saute for 10 minutes stirring constantly. Place pork in the skillet, and cook for 4 to 6 minutes on each side, or until golden brown. Transfer to a large resealable plastic bag, seal and crush with cheese cloth or metal saw to remove any dirt. Push bag through a sieve into a large bowl, set aside. Dip bag in olive oil to cleanse surface.
Place pork plunge over medium heat and lightly coat with 1 teaspoon Italian seasoning. Remove pork with silver teaspoons. Place browned side down on a large sheet of waxed paper, buttered side up; brush bottom and up sides with olive oil to underscore the lively pink color.
Heat olive oil in a medium saucepan. Pour chicken over pork in pan. Richardson for 10 to 15 minutes or until no longer pink; transfer to large resealable plastic bag, continue cooking, and transfer to bag with reserved juices and liquid. Pour chicken broth into pan, reserving 1/2 cup. Turn pork over and cook for 2 minutes or until no longer pink; transfer pork to heavy oil.
Stir in parsley, peppercorns, and chicken broth. Place same sheet of plastic over pork skin so that pillow of pork can be seen through; brush with 2 tablespoons lime zest just before turning pork. Chill until serving.
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