Serves 4 - 6
- 3/4 - 1 lb lean pork loin
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tbsp sweet and/ or hot paprika (I used a bit of both)
- 1 tsp garlic powder
- 1/4 cup olive oil
- 2 medium onions, cut in strips
- 2 medium peppers, green, red, yellow or orange (I used a bit of green and yellow)
- 2 tbsp white wine or chicken broth
- salt and pepper to taste
- pitas, refrigerated crescent roll dough or frozen puffed pastry
- Slice the pork into 1/4 inch strips
- Mix thyme, oregano, paprika, garlic powder and olive oil in a dish large enough to hold the pork
- Add the pork and let marinate at least 4 hours or overnight
- Heat a large skillet over medium high heat.
- Add the pork to the pan and cook until the meat is brown on all sides
- Meanwhile add the peppers and onions to the marinate and toss
- Remove the pork from the pan and set aside, keep warm
- Add the peppers, onion and marinate to the pan.
- Add the white wine or broth.
- Simmer until the peppers and onions are soft
- Return pork to the pan and toss
- If using the pitas, put some of the meat mix in each pita and serve.
- If using dough preheat the oven to 350 degrees.
- Roll out to make rectangles. The refrigerated crescent roll dough will give you 4 empanadas. The puffed pastry will have to be cut. Roll it to about 1/4 inch thick and cut into rectangles.
- Put a bit of filling in each rectangle, being careful not to overfill
- Fold over one side to make a triangle.
- Cook in a 350 oven for 12 - 20 minutes until the dough is golden.