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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Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
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Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |