Roasted Pork with Smoky Red Pepper Sauce

Roasted Pork with Smoky Red Pepper Sauce

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.

Roasted Red Pepper Sauce

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
Prep time
Cook time
Total time
Roasted pork tenderloin topped with red bell pepper and smoked paprika sauce.
Yield: Serves 4 to 6
  • 3 (1 pound) pork tenderloins
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ yellow onion, chopped
  • 2 red bell peppers, seeded and chopped
  • 2 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup red wine
  • 1 tablespoon smoked paprika
  • 1 (8 ounce) can tomato sauce
  • 1 bay leaf
  • 2 tablespoons chopped flat-leaf parsley
  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 a golden brown crust forms. Transfer to the oven and roast for 10 to 20 minutes, until a meat thermometer inserted into the thickest part of the meat registers 155°F. Remove from the oven and transfer the pork to a cutting board. Tent with foil and let rest for 10 minutes.
  1. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and bell peppers, season with salt and pepper, and cook for 5 to 7 minutes, until the vegetables are softened. Add the garlic and cook for about 30 seconds, until fragrant. Add the wine, paprika, tomato sauce, and bay leaf. Reduce the heat to low and simmer the mixture for 15 to 20 minutes, until the vegetables are very tender and the sauce thickens.
  2. 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.
  3. To serve, slice the pork into ½-inch thick slices and arrange on plates. Spoon the sauce over the top and garnish with the parsley.
Adapted from Giada de Laurentiis.



Leave a Reply