Add loads of flavor to this healthy pork tenderloin recipe by roasting red peppers and transforming them into a garlicky red pepper pesto. Please hearty appetites by serving this pork recipe with a side of roasted or baked potato wedges.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425°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.

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

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  • 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.

  • 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

293 calories; 18 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 11 g monounsaturated fat; 74 mg cholesterol; 354 mg sodium. 674 mg potassium; 7 g carbohydrates; 2 g fiber; 4 g sugar; 25 g protein; 0 g trans fatty acid; 3013 IU vitamin a; 115 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 40 mcg folate; 1 mcg vitamin b12; 30 mg calcium; 2 mg iron;

Reviews (1)

11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
02/07/2013
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.