Pan Roasted Pork Tenderloin with Peppers

Pan Roasted Pork Tenderloin with Peppers

Tantalize your taste buds and make my quick and easy recipe for Pan Roasted Pork Tenderloin with Peppers for dinner tonight!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 254kcal
Author: Katie's Cucina

Ingredients

Pork Tenderloin:

  • 1 tablespoon grapeseed oil
  • 1- pound pork tenderloin
  • 1/8 teaspoon black pepper
  • 1 teaspoon kosher salt divided
  • 1 cup turkey stock
  • 1 teaspoon cornstarch
  • 1 teaspoon cider vinegar

Peppers:

  • 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

Instructions

  • 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 1/2 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 1/2 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.

Nutrition

Calories: 254kcal | Carbohydrates: 9g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 730mg | Potassium: 707mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3010IU | Vitamin C: 119mg | Calcium: 23mg | Iron: 2mg
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!