JUICY PORK TENDERLOIN WITH PEPPERS AND ONIONS
The trick to the best pork tenderloin is to sear the pork on all sides before roasting. In our recipe, the pork is browned on all sides and then baked on top a bed of onions and peppers. Most often, you will find pork tenderloins sold in packages with two tenderloins. One tenderloin should generously serve two people and will most likely serve three. One note, "pork tenderloins" and "pork loin" are two different cuts of meat. Pork tenderloins are much smaller and take less time to cook.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 55m
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees F.
- Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
- Pat pork dry with paper towels, and then season on all sides with one teaspoon of salt.
- Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over; 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
- Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions then cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes.
- Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon).
- Place the seared pork tenderloins on top of the onions and bell peppers, and then slide the pan into the oven. Roast 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 5 minutes.
- To serve, slice pork into 1-inch slices then serve on top of the onions and peppers.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 321, Fat 8.7g, SaturatedFat 3.2g, Cholesterol 153.7mg, Sodium 622.6mg, Carbohydrate 9.1g, Fiber 2.5g, Sugar 5g, Protein 49.1g
PORK TENDERLOIN WITH PEPPERS
This is a very simple recipe that I got from my mother-in-law. We really enjoyed it when she made it and since then it has become a regular entree. Please follow directions carefully - and hope you enjoy.
Provided by waynejohn1234
Categories Pork
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice pork thinly (this is easier to do when partially frozen).
- Saute over medium heat until well browned on each side. It should be crispy.
- Remove from pan.
- Add peppers plus 1/3 cup water.
- Stir 3 - 4 minutes.
- Add ginger, plum sauce and soya.
- Return pork to pan and stir 3 minutes.
- Do not boil.
Nutrition Facts : Calories 93.9, Fat 0.6, SaturatedFat 0.1, Sodium 709.8, Carbohydrate 20.9, Fiber 1.6, Sugar 2.2, Protein 2
SKILLET PORK AND PEPPERS
This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
- Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams
PORK TENDERLOIN WITH BELL PEPPER MARMALADE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h40m
Yield 12 to 18 appetizers
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large saute pan, heat the 2 tablespoons of the grapeseed oil and sear the pork loin on all sides. Transfer pork to a roasting pan and rub with roasted garlic pepper seasoning. Slowly roast in the oven until fork tender, 45 minutes to 1 hour. Allow pork loin to rest for 8 to 10 minutes before slicing.
- While the pork is in the oven, begin the marmalade. In a hot skillet, heat the onions, red peppers and orange peppers (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by "sweating them down." Add the honey, vinegar, wine, hot sauce and cranberry sauce, and stir well. Reduce over medium-low heat until there is no liquid left in the pan and marmalade mixture is tacky.
- To make the garlic bread, melt the butter in the extra-virgin olive oil over low heat. Add garlic and gently cook until it begins to soften. Assemble slices of bread on a baking sheet and spoon even amounts of the garlic-oil-butter mixture on each slice. After you have removed the pork from the oven to rest, toast the garlic bread briefly in the oven. Slice down the pork tenderloin, and assemble the appetizer by layering a medallion of pork and a small amount of the marmalade on each piece of garlic toast.
PORTUGUESE PORK WITH RED PEPPERS
One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.
Provided by Stuart Miller
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
- With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
- Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
- Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
- Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g
PORK AND PEPPERS STIR FRY
Make and share this Pork and Peppers Stir Fry recipe from Food.com.
Provided by iluvmythomas
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make 4 servings of rice as directed.
- In a small bowl combine orange juice, soy sauce, honey, cornstarch, and ginger; blend well.
- Set aside.
- Cook pork until no longer pink.
- Add bell peppers; cook and stir 2-3 minutes.
- Add orange juice mixture.
- Bring to a boil.
- Boil 1 minute or until sauce is slightly thickened, stirring constantly.
- Serve over rice.
GRILLED PORK AND POBLANO PEPPERS
My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.
Nutrition Facts : Calories 304 calories, Fat 14g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
PEPPER-CRUSTED PORK TENDERLOIN
Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.
Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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