I don’t know how you approach your cereal in the morning, but for me, it is and has always been Cheerios. Cheerios drowned in sugar, because to be perfectly honest, they are pretty nasty on their own. I had a friend in grade school that shared my admiration for these so-called “sugar-o’s.” I’m a little embarrassed by the amount of sugar that I add to my cereal in the morning. I have to make sure I’m alone so that I can hunch over in a corner in the kitchen and prepare my breakfast. Don’t look at me.
Maybe I’m on a bit of a tangent, but this is exactly how I felt when I was making this Roasted Pork with Smoky Red Pepper Sauce. I have made it many times for dinner before, and each time I find myself amazed by the amount of smoky red pepper sauce that I keep spooning over the sliced pork. I always make extra. Have some pork with your sauce, Riley.
This pork tenderloin stays juicy because it is seared for a few minutes on each side and finishes cooking in the oven. I simmer a mixture of red bell peppers, onions, red wine, and smoked paprika and top off the sauce with fresh flat-leaf parsley.
Roasted Pork with Smoky Red Pepper Sauce
| Yield | 4 to 6 |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Total time | 50 minutes |
| Meal type | Meat & Poultry |
Ingredients
Pork
- 3 (1 pound) pork tenderloins
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 red bell peppers, seeded and chopped
- 2 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 1/2 cup red wine
- 1 tablespoon smoked paprika
- 1 (8 ounce) can tomato sauce
- 1 bay leaf
- 2 tablespoons chopped flat-leaf parsley
Note
This recipe is adapted from Weeknights with Giada.
Directions
| Pork | |
| 1. | Preheat the oven to 400°F. Place a large ovenproof skillet over medium-high heat. Drizzle the pork with the olive oil and season with salt and pepper. Add the pork to the pan and sear for about 2 minutes per side, until golden brown. Transfer the pan to the oven and roast for about 20 minutes, until an instant-read thermometer inserted into the thickest part of the pork registers 155°F. Remove from the oven and transfer the pork to a cutting board. Tent with foil and let rest for 10 minutes. |
| Sauce | |
| 2. | Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and bell peppers, season with salt and pepper, and cook for 5 to 7 minutes, until the vegetables are tender. Add the garlic and cook for about 30 seconds, until fragrant. Add the wine, paprika, tomato sauce, and bay leaf. Reduce the heat and bring the mixture to a simmer. Cook for 15 to 20 minutes, until the vegetables are very tender and the sauce thickens. |
| 3. | Remove and discard the bay leaf and transfer the sauce to a blender. Process until the sauce is smooth and season with salt and pepper, to taste. |
| 4. | To serve, slice the pork into 1/2-inch thick slices and arrange on plates. Spoon the sauce over the top and garnish with the parsley. |
This recipe is adapted from Weeknights with Giada.
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This smoky red pepper sauce is remarkable. I would drizzle it on to most anything for dinner! Stunning food photography for this post, Riley.