SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Pork Tenderloin with Red Pepper Pesto

Makes: 4 servings
Prep 20 mins Roast 425°F 25 mins to 30 mins Cook 8 mins to 10 mins
Roasted Pork Tenderloin with Red Pepper Pesto
Ingredients
  • 3  cloves garlic, cut in thin slivers
  • 2  tablespoons  snipped fresh oregano
  • 1  teaspoon  smoked paprika
  • 1 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
Directions

1. 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.

2. Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer registers 145 degrees F. Cover with foil; let stand 5 minutes.

3. 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.

4. 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 Facts (Roasted Pork Tenderloin with Red Pepper Pesto)
  • Servings Per Recipe 4,
  • cal. (kcal) 293,
  • Fat, total (g) 18,
  • chol. (mg) 74,
  • sat. fat (g) 3,
  • carb. (g) 7,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 25,
  • vit. A (IU) 3013,
  • vit. C (mg) 115,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 354,
  • Potassium (mg) 674,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe