Pan Roasted Pork Tenderloin with Peppers

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


Posted in

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe to our weekly newsletter chock full of exercise and healthy lifestyle tips, recipes and motivation.

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

Boost your energy and strength with a 30-day jumpstart

Join us for 30 days towards a healthier you!