The Pioneer Woman Tasty Kitchen
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Roasted Pork with Smoky Red Pepper Sauce

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Prep:

Cook:

Level: Easy

System:

4

Description

Roasted pork tenderloin topped with red bell pepper and smoked paprika sauce.

Ingredients

  • 3 whole Pork Tenderloins, 1 Pound Each
  • 3 Tablespoons Olive Oil
  • 3 teaspoons Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • ½ whole Yellow Onion, Chopped
  • 2 whole Red Bell Peppers, Seeded And Chopped
  • 2 cloves Garlic, Minced
  • ½ cups Red Wine
  • 1 Tablespoon Smoked Paprika
  • 8 ounces, fluid Tomato Sauce
  • 1 whole Bay Leaf
  • 2 Tablespoons Chopped Flat Leaf Parsley

Preparation

1. Preheat the oven to 400°F. Place a large ovenproof skillet over medium-high heat. Drizzle the pork with 2 tablespoons of olive oil and season with 2 teaspoons of salt and 1/2 teaspoon of pepper. Add the pork to the pan and sear for about 2 minutes per side, until golden brown. Transfer the pan to the oven and roast for about 20 minutes, until an instant-read thermometer inserted into the thickest part of the pork registers 155°F. Remove from the oven and transfer the pork to a cutting board. Tent with foil and let it rest for 10 minutes.

2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onions and bell peppers, season with 1 teaspoon of salt and 1/2 teaspoon of pepper, and cook for 5 to 7 minutes, until the vegetables are tender. Add the garlic and cook for about 30 seconds, until fragrant. Add the wine, paprika, tomato sauce and bay leaf. Reduce the heat and bring the mixture to a simmer. Cook for 15 to 20 minutes, until the vegetables are very tender and the sauce thickens.

3. Remove and discard the bay leaf and transfer the sauce to a blender. Process until the sauce is smooth and season with salt and pepper, to taste.

4. To serve, slice the pork into 1/2-inch thick slices and arrange on plates. Spoon the sauce over the top and garnish with the parsley.

Note: This recipe is adapted from Weeknights with Giada by Giada de Laurentiis.

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