- 12 thin pieces pork tenderloin
- 2 fresh bay leaves, cut into small pieces
- 2 cloves garlic, peeled and chopped
- 2 sprigs fresh thyme leaves
- Olive oil to cover
- 3 large red bell peppers, sliced
- 3 cloves garlic, peeled and sliced
- Salt, to taste
- Pepper, to taste
- Sprinkle pork with bay leaf pieces, chopped garlic, and thyme leaves. Cover with olive oil and let sit 2 hours.
- Cook the peppers on the plancha for about 10 minutes, turning frequently. Halfway through cooking, add the pork and cook 3 minutes on each side.
- At the same time as the pork is cooking, brown the sliced garlic.
- Season pork with salt and pepper and serve with garlic and peppers.