Pork Tenderloin with Peppers
- PREP 15min
- COOK 40min
- TOTAL 55min
The trick to the best pork tenderloin is to sear the pork on all sides before roasting. In our recipe, the pork is browned on all sides and then baked on top of a bed of onions and peppers. Most often, you will find pork tenderloins sold in packages with two tenderloins. One tenderloin should generously serve two people and will most likely serve three. One note, “pork tenderloins” and “pork loin” are two different cuts of meat. Pork tenderloins are much smaller and take less time to cook.
You Will Need
2 pork tenderloins, about 1 ½ pounds each
1 tablespoon vegetable oil
1 tablespoon butter
2 medium onions, sliced
3 bell peppers, sliced
1 tablespoon minced garlic cloves (3 cloves)
1 tablespoon whole ground mustard or Dijon mustard
1 tablespoon chopped fresh thyme leaves
Salt and fresh ground pepper
Directions
Preheat the oven to 425°F (218°C). Set aside a wide oven-safe skillet, like a cast iron pan. Use a regular skillet and a baking dish if you do not have one.
Trim each tenderloin of any silver skin (this can be tough when cooked). Use a small, sharp knife, sliding the blade underneath the silver skin and then outward to remove it.
Pat the pork dry with paper towels and season with 1 teaspoon of salt.
Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over, 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions. Cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes.
Use a pastry brush (or use your fingers) to rub the seared pork with mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon).
Place the seared pork tenderloins on top of the onions and bell peppers, then slide the pan into the oven. Roast for 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145°F.
Transfer the tenderloins to a large plate and cover with aluminum foil. Let rest for about 5 minutes.
To serve, slice the pork into 1-inch slices, then serve on top of the onions and peppers.
Adam and Joanne's Tips
- You need a large oven-safe skillet for this recipe. If you do not have one, you can brown the pork and partially cook the onions and peppers on the stove. Then, transfer the peppers and onions to a baking dish and place the pork on top.
- Substitute the fresh thyme with 1 teaspoon of dried thyme.
- The nutrition facts provided below are estimates.