Roasted Pork with Smoked Bell Peppers and Radishes

To make this recipe for roasted pork with smoked bell peppers and radishes, start by greasing the bell peppers with olive oil. Place them in an oven-proof dish and bake at 355°F for about 30 minutes. Then close the roasted peppers in a bag so that the moisture will help the skins come off. Once cooled just a bit, peel the skins off the peppers. Chop and season with salt, pepper, chives and smoked paprika.

Bring 80 g vinegar with 80 g wine, 80 g water, 1 bay leaf and a little marjoram to a boil. Dip the radishes into the vinegar soluton, cut in half, for 10 minutes, then drain. Season the pork tenderloin with salt and pepper and brown it in a saucepan with a veil of oil for 10 minutes. Then cover, lower the heat and cook for another 10 minutes (The core temperature should be 140°F). Serve with the bell peppers, radishes and mint leaves.