11/2 teaspoons smoked Spanish paprika
Salt and black pepper to taste
2 ounces smoked slab bacon, diced
1 boneless pork loin, about 11/2 pounds, cut in half
1 red bell pepper, cored, seeded and slivered
1 green bell pepper, cored, seeded and slivered
1 medium-size onion, peeled and slivered
4 large cloves garlic, peeled and slivered’
1 teaspoon dried marjoram
2 cups canned chickpeas, rinsed
1 cup chicken stock
1 tablespoon sherry vinegar

Mix 1 teaspoon paprika with salt and pepper to taste and rub all over meat. Set aside.
Place bacon in a 3- to 4-quart casserole over medium-high heat and sizzle until lightly browned. Remove. Place pork. in casserole and briefly brown on all sides. Remove.
Reduce heat to low. Add peppers, onion and garlic and sauté until soft.
Return bacon to pan, add remaining 1/2 teaspoon paprika and cook, stirring, for a minute.
Stir in marjoram, chickpeas and stock. Simmer, covered, about 30 minutes, until sauce has reduced and intensified. Stir in vinegar.

Put pork in casserole, baste with sauce, cover and cook about 20 minutes, until done just shy of medium. (An instant-read thermometer should register 130 degrees in the center of the meat; the temperature will increase as the meat rests.)

Remove pan from heat and season with salt and pepper. Leave casserole covered for 10 minutes.

To serve, slice meat in medallions about 1/z-inch thick. arrange on a platter and spoon sauce around meat.