Tantalize your taste buds and make my quick and easy recipe for Pan Roasted Pork Tenderloin with Peppers for dinner tonight!
Looking for a quick summer dinner that won’t leave you with piles of dishes in your kitchen sink? Try this recipe for Pan Roasted Pork Tenderloin with Peppers. I don’t know about you, but after dinner we like to do stuff as a family. It’s the only hour or so that we get each day as a family. So, the last thing I want is to be stuck doing dishes during that hour of family time. Many nights if the sink is piled with dishes I wait until my son goes to bed to do them because I would rather spend that family time together. Some nights we will swim after dinner, other nights we will go fishing or walk our local golf course.
On Tuesday, I shared my recipe for creamy cheesy corn grits. That is what I paired with this recipe for Pan Roasted Pork Tenderloin with Peppers. I love making pork tenderloins and this version definitely has a summery twist to it!
You’ll make this entire meal in the skillet. First, you’ll cook the pork tenderloin both using the stove top and the oven. Now, normally I’m not one to turn on the oven during the summer months; however, this recipe is worth it. If you really really insist in not turning on the oven you could cook this entire meal on the stove top but you won’t get the oven roasted taste! Once your pork is done, you’ll place it on a cutting board and let it rest. Then, you’ll make the pan gravy. Just a few simple ingredients and you have yourself a flavorful pork pan gravy. You’ll also pour the gravy into a bowl and set that to the side too. Lastly, comes the bell peppers. The original recipe called for anchovies. I couldn’t find my anchovy paste and would have liked to incorporate it into the peppers; however the way I cooked the peppers they still tasted delicious. My family loved this recipe for Pan Roasted Pork Tenderloin with Peppers and I think your family will love it too!
Pan Roasted Pork Tenderloin with Peppers
- 1 tablespoon grapeseed oil
- 1- pound pork tenderloin
- ⅛ teaspoon black pepper
- 1 teaspoon kosher salt divided
- 1 cup turkey stock
- 1 teaspoon cornstarch
- 1 teaspoon cider vinegar
- 1 tablespoon grapeseed oil
- 1 tablespoon minced garlic
- 3 multi-color bell peppers cut into 1-inch strips
- 2 teaspoons chopped fresh thyme divided
- 2 tablespoons flat-leaf parsley chopped
- Preheat the oven to 400 degrees Fahrenheit.
- Heat a large ovenproof skillet over medium-high heat. Add one tablespoon of grape seed oil to the pan. Season the pork tenderloin with ½ teaspoon salt and black pepper. Add the pork to the pan and cook for 4 minutes. Turn pork over, cook 2 additional minutes.
- Cover the pan with foil and bake the pork for 5 minutes. Then, uncover and cook for an additional 5 minutes. Remove the pork from the oven. Place the pork on a cutting board and let it rest for 10 minutes.
- While the pork rest prepare the gravy. In a bowl, mix together the turkey stock, cornstarch, cider vinegar, and ½ teaspoon salt. Then add to the skillet. Let it reduce down until thick (about 5 minutes on medium heat). Once the gravy is done. Remove from the skillet, pour in a bowl, and set to the side.
- Place the skillet back on the stove top. Add in the grape seed oil, minced garlic, and bell peppers. Cook for 5 minutes on medium heat. Then place in the oven for 5 minutes. Remove from the oven, slice pork, divide evenly among plates between pork and peppers. Pour gravy on top of pork and enjoy immediately.