Roasted Pork Tenderloin with Red Pepper Pesto

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4.5 by 9 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Roast: 25 mins to 30 mins 425°F
  • Cook: 8 mins to 10 mins

Roasted Pork Tenderloin with Red Pepper Pesto

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.
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Nutrition Facts (Roasted Pork Tenderloin with Red Pepper Pesto)

  • Per serving:
  • 293 kcal ,
  • 18 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 74 mg chol. ,
  • 354 mg sodium ,
  • 7 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 25 g pro.
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Reviews (1)

9 Ratings
1835 Days Ago
This was divine. I prepared it with a box scalloped potato mix in the same oven; they were both done at the same time. So delicious! High heat and the pesto made the tenderloin especially good.

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