Loin of pork in wine sauce
Heat the oil in a frying pan, and add the garlic and peppercorns. Pat the pork dry with kitchen paper, and dredge in the flour. Sauté on both sides until golden brown. Remove from the pan and set aside.
Add the onion and red pepper to the pan, and sauté until softened. Add the stock, wine and vinegar, and stir well.
Return the pork to the pan, and simmer slowly, uncovered, for 30 minutes, turning halfway through. Serve hot with boiled rice.