Adapted from “Mediterranean Hot and Spicy,” by Aglaia Kremezi (Broadway). Makes 4 servings plus leftovers.
Ingredients
4 dried peperoncini or 1 tablespoon dried crushed peppers
6 garlic cloves, minced
2 pounds pork tenderloin, cut into
2/3-inch-thick medallions
3 tablespoons extra virgin olive oil
Coarse sea salt
3 tablespoons good-quality white wine vinegar
Directions
Mix the chopped chiles and the garlic. Spread the mixture evenly on both sides of each pork medallion 3 or 4 hours before cooking. Cover and refrigerate.
Preheat the broiler. Drizzle the pork with olive oil, sprinkle with salt, and broil close to the heat source for 5 to 6 minutes, until cooked, turning once. Splash with vinegar as you take the meat out of the oven. Serve immediately.
Note: You can substitute skinless, boneless chicken breasts or turkey cutlets for the pork.
