Sunday, 30 July 2017

PREPARE: Roasted Pork Tenderloin With Red Pepper


- 3 cloves garlic, cut in thin slivers

- 2 tablespoons snipped fresh oregano

- 1 teaspoon smoked paprika

- 1 pound pork tenderloin

- 3 - 4 tablespoons olive oil

- 3 large red sweet peppers, cut into wedges

- 2 cloves garlic, minced

- fresh oregano

- salt and ground black pepper


- Preheat oven to 425 degrees F.

- In a small bowl combine slivered garlic, oregano, smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.

- Brush pork with 1 Tbsp. of the olive oil; press garlic mixture onto all sides.

- Place on a rack in a shallow roasting pan.

- Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer registers 145 degrees F.

- Cover with foil; let stand 5 minutes.

- Meanwhile, heat a large nonstick skillet over medium-high heat.

- Add pepper wedges.

- Cook 8 to 10 minutes, turning occasionally until peppers are well-browned.

- Remove from heat.

- Transfer a third of the peppers to a blender or food processor.

- Add minced garlic and the remaining 3 Tbsp. of olive oil.

- Process until almost smooth.

- Add additional oil, if necessary, to create pesto-like consistency.

- Season to taste with salt and ground black pepper.

- Serve pork with red pepper pesto and roasted pepper wedges. Sprinkle with fresh oregano.

Nutrition Value in Roasted Pork Tenderloin with Red Pepper Pesto.

Per serving: 293 kcal cal., 18 g fat (3 g sat. fat, 2 g polyunsaturated fat, 11 g monounsatured fat), 74 mg chol., 354 mg sodium, 7 g carb., 2 g fiber, 4 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Tourism Observer

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