Pan-Roasted Pork Tenderloin and Peppers

Mar 11, 2019

 by Jim Olson

Pan-Roasted Pork Tenderloin and Peppers

This dish comes together in just one pan, making for quick cleanup and tons of flavor as the elements build on each other


  • 1 tablespoon canola oil
  • 1 (1-pound) pork tenderloin, trimmed
  • 5/8 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon cider vinegar
  • Peppers:
  • 1 tablespoon canola oil
  • 2 teaspoons chopped fresh thyme, divided
  • 4 garlic cloves, crushed
  • 4 anchovy fillets, drained and finely minced
  • 3 small multicolored bell peppers, cut into 1 1/2-inch strips
  • 2 tablespoons fresh flat-leaf parsley leaves

How to Make It

  1. Preheat oven to 425°.
  2. To prepare pork, heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon black pepper and 3/8 teaspoon salt. Add pork to pan; cook 4 minutes. Turn pork over; cook 1 minute. Cover pan with foil; bake at 425° for 5 minutes. Remove and discard foil. Bake pork an additional 5 minutes or until a thermom­eter registers 145°. Place pork on a cutting board; let stand 10 minutes. Cut across the grain into slices.
  3. Return pan to medium-high heat. Combine remaining 1/8 teaspoon black pepper, remaining 1/8 teaspoon salt, stock, cornstarch, and vinegar in a small bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Cook 2 minutes or until sauce is slightly thickened. Remove sauce from pan; keep warm.
  4. To prepare peppers, return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 1 teaspoon thyme, garlic, anchovies, and bell peppers to pan; cook 1 1/2 minutes, stirring frequently. Place pan in oven; bake at 425° for 5 minutes.
  5. Arrange pork and bell pepper mixture on a platter; sprinkle with remaining 1 teaspoon thyme and parsley. Drizzle with sauce.

Serves 4 (serving size: about 3 ounces pork, 1/2 cup bell pepper mixture, and 1 1/2 tablespoons sauce)

NUTRITION INFORMATION:  calories 222  fat 10.1 g  satfat 1.4 g  monofat 5.5 g  polyfat 2.5 g  protein 26 g  carbohydrate 5 g  fiber 1 g  cholesterol 77 mg  iron 2 mg  sodium 467 mg  calcium 32 mg