Region: Italy
Category: Pork
Season: Any
Difficulty: Easy
When I first made this dish, I did so because I ran across an archaic word in the dictionary while looking for something else. 
The word was gobbet. And gobbet was a mouthful of meat, which gave me the idea of the size the pork should be cut. The pork is seared very quickly with the peppers and onion. It does not need a side dish, but is you like, rapini would be nice.
[photo: Clifford A. Wright]
Yield: Makes 2 servings
Preparation Time: 25 minutes
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red, orange or yellow bell pepper, seeded and chopped into small bite-sized pieces
1 pound boneless pork sirloin, cut into small bite-sized pieces
1/4 cup dry white wine
Salt and freshly ground black pepper to taste
3 tablespoons finely chopped fresh marjoram
3 tablespoons finely chopped fresh parsley
1. In a large skillet, heat the olive oil over medium-high heat, then cook the onions and garlic until translucent, stirring frequently so the garlic doesn’t burn, about 4 minutes. Add the bell pepper and continue cooking for another 4 minutes, stirring.
2. Add the pork and sear, stirring or shaking the skillet often so all sides of the pork brown evenly, about 4 minutes. Add the white wine and season with salt and pepper. Reduce the wine for 2 minutes. Sprinkle on the marjoram and parsley, stir again, and serve.
Variation:
Note:
Posted: 12/28/2006