Lunch: Pan-Roasted Pork Tenderloin and Peppers Recipe | Myrecipes

Recipe by Katie Barreira This dish comes together in just one pan, making for quick cleanup and tons of flavor as the elements build on each other. Each compo­nent contains just 5 ingredients or fewer (oil, salt, and black pepper are freebies). Anchovies

Ingredients

1 tablespoon canola oil
1 (1-pound) pork tenderloin, trimmed
5/8 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1/2 cup unsalted chicken stock (such as Swanson)
1/2 teaspoon cornstarch
1/2 teaspoon cider vinegar

Instructions

Preheat oven to 425 °.
To prepare pork, heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon black pepper and 3/8 teaspoon salt. Add pork to pan; cook 4 minutes. Turn pork over; cook 1 minute. Cover pan with foil; bake at 425 ° for 5 minutes. Remove and discard foil. Bake pork an additional 5 minutes or until a thermom­eter registers 145 °. Place pork on a cutting board; let stand 10 minutes. Cut across the grain into slices.
Return pan to medium-high heat. Combine remaining 1/8 teaspoon black pepper, remaining 1/8 teaspoon salt, stock, cornstarch, and vinegar in a small bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Cook 2 minutes or until sauce is slightly thickened. Remove sauce from pan; keep warm.
To prepare peppers, return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 1 teaspoon thyme, garlic, anchovies, and bell peppers to pan; cook 1 1/2 minutes, stirring frequently. Place pan in oven; bake at 425 ° for 5 minutes.
Arrange pork and bell pepper mixture on a platter; sprinkle with remaining 1 teaspoon thyme and parsley. Drizzle with sauce.

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