SPICED PORK AND ORANGE PEPPERS

It is said, “When in space, do as spacefarers do,” and this can prove useful advice when talking about food. One will never know how, or why, pork became such a readily available source of protein on the Rock of Bral, but that mystery is beside the point when a steaming bowl of spiced pork and orange peppers is on offer. In truth, the underside of the one-mile-long ovaloid asteroid, founded by humanoid Captain Bral, serves as a sustainable and farmable ecosystem capable of oxygen production. It even contains a freshwater lake (Lake Bral), frequently refilled by water harvested from ice asteroids, and, yes, livestock in the form of swine. Spiced Pork and Orange Peppers was a favorite of the famed Captain Bral and has remained a signature dish on the menu of the Laughing Beholder, run by gregarious beholder Large Luigi, and other notably unsavory eateries that dot the avenues of this lawless asteroid outpost. When ordered “the Captain’s way,” the explosion of spices (paprika, coriander, cayenne, garlic, fennel, cumin, and some mystery space seed grown onsite) combined with the zest of the orange peppers is like a peg-legged dohwar kick straight to the taste buds.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

With a rack in the middle position, preheat the oven to 425°F.

Step 2

In a small bowl, combine the paprika, coriander, fennel, garlic powder, cumin, cayenne, 3⁄4 teaspoon salt, and 3⁄4 teaspoon black pepper and stir to incorporate. Rub the pork with 1 tablespoon of the olive oil, then sprinkle the spice mixture all over the meat, rubbing it into the surface.

Step 3

In a large ovenproof skillet over medium-high heat, warm 1 tablespoon olive oil until shimmering. Add the pork, adjust the heat to medium, and cook until browned all over, giving it a quarter turn every 1 1⁄2 minutes (adjusting the heat as necessary if the pan drippings threaten to scorch) until all four sides are cooked, about 6 minutes total. Transfer the tenderloin to a plate and set aside.

Step 4

Return the skillet to medium heat, add the remaining 1 tablespoon olive oil, and let warm for a moment (taking care not to scorch the caramelized bits left in the skillet). Add the onion, bell peppers, and 1 teaspoon salt and cook, stirring and scraping the bottom of the skillet with a wooden spoon to release the caramelized bits as the vegetables release moisture, about 5 minutes. Continue cooking until the vegetables just begin to soften, about 3 minutes longer. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute longer. Return the pork to the skillet, positioning it over the vegetables.

Step 5

Place the skillet in the oven and roast the meat until the center registers 140°F on an instant-read thermometer, 12 to 17 minutes, turning the tenderloin over midway through cooking. Transfer the tenderloin to a carving board, cover loosely with aluminum foil, and let rest until the pork reaches an internal temperature of 145° to 150°F, 5 to 10 minutes.

Step 6

Meanwhile, turn off the oven and return the skillet with its vegetables to the oven to keep warm.

Step 7

When the meat has almost finished resting, remove the skillet from the oven. Stir in the vinegar and most of the parsley. Taste and adjust the seasoning with salt and pepper, then scrape the vegetables onto a serving platter. Cut the pork on the diagonal into slices about 1⁄2 inch thick and arrange them over the vegetables. Sprinkle lightly with salt, pepper, and the remaining parsley before serving.

Step 8

Silverskin is a light-colored (silvery) membrane on the meat that contracts when cooked. It can be removed with a sharp paring knife.