Roasted Pork With Smoky Red Pepper Sauce

Total Time:
1 hr 48 min
Prep:
18 min
Inactive:
10 min
Cook:
1 hr 20 min

Yield:
4 to 6 servings

NUTRITION INFO
Ingredients
  • Pork:
  • 3 (1-pound) pork tenderloins, trimmed
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Sauce:
  • 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 teaspoons
  • 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
Directions

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.


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    This recipe is featured in:

    The Best Christmas Recipes