Roast Tenderloin Of Pork With Sweet Peppers And Paprika Sauce Recipes

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JUICY PORK TENDERLOIN WITH PEPPERS AND ONIONS



Juicy Pork Tenderloin with Peppers and Onions image

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

2 pork tenderloins (about 1 1/2-pounds each)
1 tablespoon vegetable oil
1 tablespoon butter
2 medium onions, sliced
3 bell peppers, sliced
1 tablespoon minced garlic cloves (3 cloves)
1 tablespoon whole ground mustard or Dijon mustard
1 tablespoon chopped fresh thyme leaves
Salt and fresh ground pepper

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 LOIN WITH PEPPERS



Pork Loin with Peppers image

A sweet and zesty sauce perfectly flavors pork and peppers in this mouthwatering main course. The aroma while baking is unbeatable.-Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup Dijon mustard
3 tablespoons brown sugar
3 tablespoons horseradish
1 teaspoon minced fresh dill
1 boneless rolled pork loin roast (4-1/2 pounds)
2 medium green peppers, cut into 3-inch strips
2 medium sweet red peppers, cut into 3-inch strips
1/2 pound sliced fresh mushrooms
1-1/4 cups dry red wine, cranberry juice or grape juice
4-1/2 teaspoons lemon juice

Steps:

  • In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender., Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables.

Nutrition Facts :

SPICY-SWEET PORK TENDERLOIN



Spicy-Sweet Pork Tenderloin image

Add some veggies and serve over rice for a mock stir-fry.

Provided by Rachel True

Categories     Meat and Poultry Recipes     Pork

Time 20m

Yield 4

Number Of Ingredients 8

1 tablespoon soy sauce
1 teaspoon minced fresh ginger root
1 teaspoon minced garlic
1 teaspoon olive oil
1 pound pork tenderloin, cut into 3/4-inch slices
⅓ cup salsa
1 tablespoon seedless raspberry preserves
2 tablespoons chopped fresh cilantro

Steps:

  • Mix soy sauce, ginger, and garlic in a small bowl.
  • Heat oil in a large nonstick skillet over medium-high heat. Arrange pork slices in a single layer in the skillet. Spoon soy sauce mixture over the pork. Cook pork until completely browned and just slightly pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork to a plate, retaining juices in the skillet.
  • Stir salsa and raspberry preserves into the drippings in the skillet; cook and stir until slightly thickened, about 30 seconds. Spoon sauce over pork slices and top with cilantro.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.3 g, Cholesterol 73.7 mg, Fat 5.2 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 1.5 g, Sodium 414.8 mg, Sugar 3.8 g

SWEET AND SOUR PORK TENDERLOIN



Sweet and Sour Pork Tenderloin image

I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 4

Number Of Ingredients 14

1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
salt and ground black pepper
⅓ cup ketchup
⅓ cup seasoned rice vinegar
1 (8 ounce) can pineapple chunks, drained with juice reserved
2 tablespoons brown sugar
4 cloves garlic, minced
2 teaspoons hot chili sauce (such as Sriracha®)
1 teaspoon soy sauce
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 teaspoon butter
¼ cup chopped green onion (white part only)
2 tablespoons chopped green onion tops

Steps:

  • Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
  • Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
  • Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
  • Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
  • Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
  • Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g

ROAST TENDERLOIN OF PORK WITH SWEET PEPPERS AND PAPRIKA SAUCE



Roast Tenderloin Of Pork With Sweet Peppers And Paprika Sauce image

Provided by Pierre Franey

Categories     dinner, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 boneless tenderloins of pork, about 1 3/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon paprika
2 tablespoons corn, peanut or vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped garlic
1/4 cup dry white wine
1 bay leaf
1/2 cup fresh or canned beef broth
1/4 teaspoon dried thyme
2 large sweet red peppers, cored, seeded and deveined
2 tablespoons sour cream
2 tablespoons heavy cream
2 tablespoons chopped parsley

Steps:

  • Sprinkle tenderloins with salt, pepper and paprika.
  • Heat the oil in a heavy skillet until quite hot and add tenderloins.
  • Cook, turning pieces so they brown evenly on all sides, about 5 minutes.
  • Pour off fat from pan and scatter onion and garlic around meat. Cook about 3 minutes and add the wine, bay leaf, broth and thyme. Bring to boil, stirring, and cover tightly. Cook 15 minutes.
  • Meanwhile, cut peppers into thin strips, about 1/4 inch thick. Scatter pepper strips over meat and cook about 5 minutes.
  • Move pieces of meat to a serving plate, and add sour cream and heavy cream to skillet. Stir to blend. Remove bay leaf and pour sauce over meat. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 897 milligrams, Sugar 5 grams, TransFat 0 grams

PORK LOIN IN SOUR CREAM AND PAPRIKA SAUCE



Pork Loin in Sour Cream and Paprika Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

12 slices boneless loin of pork, each slightly less than 1/2 inch thick, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons corn, peanut or vegetable oil
1/2 cup finely chopped onions
1 cup thinly sliced, seeded, deveined sweet red pepper strips
1/2 teaspoon paprika, preferably Hungarian
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
1/2 cup heavy cream
1/2 cup sour cream

Steps:

  • Trim pork slices of all fat. Sprinkle with salt and pepper.
  • Use one or two skillets large enough to hold the slices in one layer.
  • Heat enough oil in the skillet or skillets to lightly cover the bottom. When it is quite hot, add pork slices. Cook over high heat until nicely browned on one side, about 45 seconds. Turn slices and cook on second side until nicely browned, about 2 minutes. Do not overcook or the meat will toughen. As the pieces are cooked, transfer them to a warm serving platter.
  • Pour off most of the fat from the skillet and add the onions and red pepper strips. Sprinkle with paprika and stir. Cook over moderate heat about 2 minutes. Add the wine and broth and stir. Cook about five minutes or until reduced by half.
  • Add heavy cream and stir. Add pork slices and coat well. Cover and cook over low heat about 20 minutes. Remove pork and stir in sour cream. Heat thoroughly. Spoon sauce over pork. Serve immediately.

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