Pork Tenderloin With Red Pepper Sauce Recipes

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PORK TENDERLOIN WITH PEPPERCORN GRAVY



Pork Tenderloin with Peppercorn Gravy image

A quick, easy and delicious pork tenderloin recipe, quickly cooked in the oven and served with a peppercorn gravy.

Provided by Jennifer

Categories     Main Course

Time 40m

Number Of Ingredients 14

1 - 1 1/4 lb. pork tenderloin (silver skin and any visible fat removed)
Salt
Olive oil
1 Tbsp butter
1/4 cup onion (very finely chopped)
2 - 3 tsp. crushed peppercorns (black, green or red peppercorns, or a mixture *See Notes)
1/4 - 1/3 cup red or white wine (or omit and use a bit more broth)
1 cup chicken or beef broth (*see Notes)
1/2 tsp Dijon mustard
1/2 tsp fresh thyme leaves (or a pinch of dried thyme leaves)
1/4 cup heavy cream (35% b.f. or omit for a non-creamy sauce, *see Notes)
Salt (to taste)
2 Tbsp cornstarch
1 Tbsp water

Steps:

  • Preheat oven to 425F.
  • Prepare the pork tenderloin by removing the silver skin and any visible fat. Season with some salt and set aside.
  • Heat an oven-proof skillet on the stove-top over medium-high heat. Add a splash of olive oil and heat. Add the pork tenderloin and cook, turning as needed, until it is seared and golden on all sides.
  • Place skillet with the pork into the preheated oven and cook until the pork reaches an internal temperature of 145F, when measured in the thickest part of the meat, about 20-25 minutes.
  • While pork is cooking, gather and measure out your sauce ingredients and have handy.
  • Remove skillet from oven. Remove pork to to a cutting board to rest and loosely tent with a piece of aluminum foil.
  • Place the hot skillet back on the stovetop over medium-high heat. To the skillet, add butter and melt, scraping up in bits in the bottom of the pan. Add the onions and peppercorns and stir until the onions are starting to colour, about 1 minute. Add the wine and cook, stirring, until mostly evaporated, about 1 minute. Add the broth, Dijon mustard and thyme. Reduce heat to medium and allow sauce to simmer/reduce for a few minutes to blend the flavours and reduce slightly. Add cream, if using and stir to combine and warm through. Taste the sauce and season with salt, as needed. To thicken the gravy, combine cornstarch and water in a small bowl, stirring until smooth. Add a bit at a time to your hot gravy, stirring well after each addition, until desired thickness is achieved.
  • Cut pork tenderloin into slices and spoon hot gravy over-top, to serve.

Nutrition Facts : Calories 600 kcal, Carbohydrate 14 g, Protein 72 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 258 mg, Sodium 520 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

PORK TENDERLOIN WITH RED PEPPER SAUCE



Pork Tenderloin with Red Pepper Sauce image

Pork Tenderloin with Red Pepper Sauce

Provided by Hidden Valley

Categories     Dinner

Time 40m

Yield 4-6

Number Of Ingredients 6

4 tablespoons olive oil
1 yellow onion
1 jar (7.25 ounces) red peppers
¾ cup sour cream
2 tablespoons Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix Shaker
2 pork tenderloins

Steps:

  • Preheat the broiler, or a grill to medium-high heat. In a skillet, heat 1 tablespoon oil over medium heat. Add the onions and sauté until softened, about 7 to 10 minutes. Stir in the red peppers and sour cream, and continue to cook, stirring until heated through and bubbly. Transfer the pepper mixture to a blender or food processor. Add the seasoning mixture and process until smooth.
  • Broil or grill the pork for 5 to 7 minutes on each side until internal temperature reaches 160°F. Let rest for 5 minutes before slicing and serving with the sauce.

Nutrition Facts :

ROASTED PORK WITH SMOKY RED PEPPER SAUCE



Roasted Pork With Smoky Red Pepper Sauce image

Provided by Giada De Laurentiis

Time 1h48m

Yield 4 to 6 servings

Number Of Ingredients 16

3 (1-pound) pork tenderloins, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 small onion, diced
1 medium red bell pepper, cored, seeded and diced into 1/2-inch pieces
1 medium yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
1 medium orange bell pepper, cored, seeded and diced into 1/2-inch pieces
3 cloves garlic, minced
Kosher salt for seasoning, plus 2 tablespoons
Freshly ground black pepper
1 1/4 cups red wine, such as Syrah or Cabernet Sauvignon
2 1/2 tablespoons smoked paprika
1 (15-ounce) can tomato puree
1 dried bay leaf
1/4 cup chopped flat-leaf parsley

Steps:

  • Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat. Add the pork and brown it on all sides, about 8 minutes. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board.
  • Sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste.
  • Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.

Nutrition Facts : Calories 457 calorie, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 49 grams, Sugar 4 grams

PORK TENDERLOIN WITH RED WINE SAUCE



Pork Tenderloin With Red Wine Sauce image

Another great recipe I got posted by Deborah Mele. A little work but the results are worth the effort.

Provided by Chef Jeff Garland

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs pork tenderloin, butterflied
4 cups Baby Spinach, fresh
8 ounces button mushrooms, chopped
1/2 cup diced onion
2 garlic cloves, Minced
1/4 cup diced sun-dried tomato
salt & pepper
4 tablespoons olive oil, Divided in half
2 tablespoons cracked black pepper
2 cups robust red wine
2 cups beef broth
2 tablespoons butter
salt & pepper

Steps:

  • Preheat the oven to 400 degrees. F.
  • Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness.
  • In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. Cook until softened and then add the garlic Cook an additional minute or two.
  • Add the mushrooms, and cook for 5 to 8 minutes until softened and beginning to brown.
  • Add the spinach in parts, stirring it into the onion mixture until it becomes softened.
  • Add the sun-dried tomatoes, and cook an additional two minutes. Season with salt and pepper.
  • Place the tenderloin open on a flat surface. Spoon the stuffing mixture evenly over the meat, leaving a 1 inch border all around.
  • Firmly roll the tenderloin keeping the filling in place.
  • Secure the tenderloin with butcher's twine.
  • Rub the tenderloin with the remaining olive oil, and then rub on the cracked pepper.
  • Place the tenderloin in a baking pan and cook for about 40 minutes, or until a meat thermometer registers 160 degree F. internal temperature.
  • While the meat is cooking, place the red wine and beef broth in a heavy saucepan and cook on medium high heat until it has reduced to about 3/4 to 1 cup of liquid. Taste, and season as needed with salt and pepper. Whisk in the butter and keep warm.
  • Once the tenderloin has reached an internal temperature of 160 degrees F., remove it from the oven, and cover with aluminum foil. Let rest for 10 minutes. Slice the tenderloin into 1 1/2 inch thick slices, and serve with a drizzle of the red wine sauce. Serve.

Nutrition Facts : Calories 633, Fat 32.5, SaturatedFat 9.8, Cholesterol 165.3, Sodium 543.1, Carbohydrate 12.6, Fiber 2.8, Sugar 4, Protein 51.5

PORK TENDERLOIN AND PASTA IN TOMATO AND RED BELL PEPPER SAUCE



Pork Tenderloin and Pasta in Tomato and Red Bell Pepper Sauce image

Make and share this Pork Tenderloin and Pasta in Tomato and Red Bell Pepper Sauce recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 -4 tablespoons butter
3 tablespoons oil
2 cups sliced mushrooms
2 medium onions, chopped
1 tablespoon fresh garlic, chopped
2 small red bell peppers, chopped
1 -2 teaspoon dried oregano
1 lb pork tenderloin, cut into about 1-inch pieces
2 tablespoons flour
1 -2 teaspoon chili powder
1 teaspoon seasoning salt (can use regular white salt)
black pepper
1/4 teaspoon cayenne
3 cups half-and-half cream or 3 cups full-fat milk
1 (14 ounce) can tomato sauce
9 ounces penne pasta, cooked and drained (cook only until el dente)
parmesan cheese

Steps:

  • In a large frypan melt the butter with oil.
  • Add in mushrooms, onions, garlic, red bell pepper and oregano; cook stirring until the onions are soft (about 4 minutes) set aside.
  • In a large heavy plastic zip-loc bag add in flour, seasoning salt, pepper, cayenne and chili powder.
  • Add in the pork cubes; shake to coat well.
  • Shake off any excess flour, then brown the pork in the frypan on all sides until browned.
  • Add the veggies back to the skillet along with the cream and tomato sauce; bring mixture to a boil and simmer covered for about 30 minutes.
  • Add in cooked pasta; toss to combine with sauce.
  • Sprinkle with Parmesan cheese and serve.
  • Delicious!

Nutrition Facts : Calories 853.3, Fat 45.7, SaturatedFat 21.4, Cholesterol 163.8, Sodium 752.5, Carbohydrate 76.8, Fiber 11.1, Sugar 9.2, Protein 37.7

PORTUGUESE PORK WITH RED PEPPERS



Portuguese Pork with Red Peppers image

One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.

Provided by Stuart Miller

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 8

4 large cloves garlic, peeled
1 ½ teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

Steps:

  • With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
  • With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
  • Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
  • Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
  • Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g

PEPPER-CRUSTED PORK TENDERLOIN



Pepper-Crusted Pork Tenderloin image

Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 7

3 tablespoons Dijon mustard
1 tablespoon buttermilk
2 teaspoons minced fresh thyme
1 to 2 teaspoons coarsely ground pepper
1/4 teaspoon salt
2 pork tenderloins (3/4 pound each)
2/3 cup soft bread crumbs

Steps:

  • Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

MEDALLIONS OF PORK WITH SWEET RED-PEPPER SAUCE



Medallions of Pork With Sweet Red-Pepper Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 boneless loin of pork slices, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon olive oil
4 tablespoons finely chopped onions
2 red bell peppers, about 3/4 pound, cored, seeded and cut into 1 1/4-inch cubes
1 teaspoon chopped garlic
1 cup fresh or canned chicken broth
1/2 teaspoon cumin powder
1 bay leaf
2 tablespoons butter
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh coriander

Steps:

  • Place pork slices on a flat surface. Pound meat lightly with a mallet and sprinkle with salt and pepper.
  • Heat oil in a nonstick skillet large enough to hold the slices in one layer. When oil is very hot, add meat and cook over moderately high heat for 5 minutes or until brown.
  • Turn slices and cook for about 5 minutes more. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally.
  • Transfer meat to a warm serving dish and keep warm.
  • Pour off most of the fat from skillet. Add onions and red peppers. Cook, stirring, until peppers are wilted, about 5 minutes. Add garlic and cook, stirring, briefly. Add broth, cumin, bay leaf, salt and pepper. Cover and simmer 5 minutes. Remove and discard bay leaf.
  • Place mixture in a food processor or blender. Add butter and lemon juice and pulse to blend to a fine texture. Return mixture to skillet and add pork slices with their drippings. Bring to a simmer and serve immediately. Sprinkle with coriander.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 810 milligrams, Sugar 4 grams, TransFat 0 grams

ROAST TENDERLOIN OF PORK WITH SWEET PEPPERS AND PAPRIKA SAUCE



Roast Tenderloin Of Pork With Sweet Peppers And Paprika Sauce image

Provided by Pierre Franey

Categories     dinner, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 boneless tenderloins of pork, about 1 3/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon paprika
2 tablespoons corn, peanut or vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped garlic
1/4 cup dry white wine
1 bay leaf
1/2 cup fresh or canned beef broth
1/4 teaspoon dried thyme
2 large sweet red peppers, cored, seeded and deveined
2 tablespoons sour cream
2 tablespoons heavy cream
2 tablespoons chopped parsley

Steps:

  • Sprinkle tenderloins with salt, pepper and paprika.
  • Heat the oil in a heavy skillet until quite hot and add tenderloins.
  • Cook, turning pieces so they brown evenly on all sides, about 5 minutes.
  • Pour off fat from pan and scatter onion and garlic around meat. Cook about 3 minutes and add the wine, bay leaf, broth and thyme. Bring to boil, stirring, and cover tightly. Cook 15 minutes.
  • Meanwhile, cut peppers into thin strips, about 1/4 inch thick. Scatter pepper strips over meat and cook about 5 minutes.
  • Move pieces of meat to a serving plate, and add sour cream and heavy cream to skillet. Stir to blend. Remove bay leaf and pour sauce over meat. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 897 milligrams, Sugar 5 grams, TransFat 0 grams

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