Steps

1. Trim the stems from 2 packs of green peppers and slice them into rings.
   🕒 02:06
2. Remove the seeds from the green peppers thoroughly.
   🕒 02:18
3. Slice the green peppers into rings about 3mm thick.
   🕒 02:33
4. Make several small cuts in the connective tissue of the 2 slices of pork loin.
   🕒 03:17
5. Thinly pound the pork loin with a meat tenderizer.
   🕒 03:30
6. Season the pounded pork loin with salt and pepper (to taste).
   🕒 04:13
7. Sprinkle 2-3g of paprika powder and 2-3g of marjoram onto the pork loin and rub it in.
   🕒 04:51
8. Sprinkle 10g of parsley onto the pork loin and rub it in.
   🕒 05:01
9. Lightly coat the pork loin with all-purpose flour, dusting off any excess.
   🕒 05:50
10. Heat olive oil (to taste) in a frying pan over high heat and quickly sear both sides of the pork loin.
    🕒 06:12
11. Remove the pork loin from the pan. Add the sliced green peppers to the same pan and sauté briefly. (Key Tip!) Sauté the peppers just until they start to soften, maintaining some crispness.
    🕒 07:14
12. Remove the sautéed green peppers from the pan.
    🕒 07:23
13. Return the pork loin to the pan and turn on the heat.
    🕒 08:28
14. Add 150cc of white wine and cook until the alcohol evaporates completely.
    🕒 08:47
15. Add warmed bouillon (to taste) to cook the pork loin. (Key Tip!) The flour coating will help thicken the sauce.
    🕒 08:55
16. Once the pork loin is cooked, return the previously sautéed green peppers to the pan and simmer briefly. (Key Tip!) Do not overcook the peppers.
    🕒 09:58
17. Finish by adding 20g of butter and tossing to coat everything as it melts.
    🕒 10:59
18. Plate the dish and spoon the sauce over it.
    🕒 11:14