Roasted Pork With Smoky Red Pepper Sauce

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Amazing recipe!!! This was a fun recipe for two to make together!!! I followed the recipe with all but one exception; i used diced tomatoes instead of pureed. Glad i did as my sauce turned out thick and velvety. If you follow the instructions this one turns out amazing and is great if you want to impress company. Make sure you are using pork tenderloin and i suggest grilling it to seal in the flavors before popping it into the oven! I always do this since it seals in all the moisture and gives the pork a nice crust!

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We really enjoyed this sauce. I used whole peeled tomatoes and just mashed them up. I think I just used regular paprika, so it wasn't overpowering. I made my own stuffed pork chops and ladeled the sauce over. Very delicous...could be a great over chicken too.

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Excellent dish IF you use 1 1/2 tablespoons of smoked paprika. More than that will overpower the dish and make the flavor of the delicate peppers impossible to taste. Do not add 2 tablespoons of salt as recipe suggests. As always, salt to taste. One of my 365.

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I agree with previous reviewers that the spice and salt measurements are off. The recipe calls for the addition of 2T of salt to the sauce -- it was more than salty enough already. Adding salt would have made it inedible. I used real pimenton, smoked paprika from Spain, and found the flavor a bit overpowering. Would start with less. No need to peel the peppers first, they get quite soft in the cooking and puree well.

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VEry disappointing. I followed the recipe exactly, ignoring my wife's advice to go easy on the smoked paprika. Big mistake. I think there must be a typo and the recipe should have called for 2-1/2 teaspoons of paprika, not 2-1/2 Tablespoons. Same with the salt. The only way this was edible was to blend in about 1/3 bbq sauce as another reviewer (Stacey also did. I used this as a warmup for company next week but will toss that idea and go for something else. This is the worst of Giada's recipes I have tried. I froze the leftove sauce but I'm sure I'll wind up tossing it.

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I read the other reviews and was optimistic, but my husband and I didn't care for the sauce. Actually, he ate the pork, which was very good plain, with bbq sauce and I mixed bbq sauce w/ the red pepper sauce. I was hoping to make this for company, but would not recommend it.

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Really good. I used tomato sauce instead of tomato puree b/c I didn't have a can of puree. It was good. No need to roast/steam peppers first. They puree just fine - I used an immersion blender.

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Disgusting. Ended up shredding the pork adding bar b que sauce and making sandwiches. As a side, frozen tater tots. Try it, but be sure you have some tots just in case. :

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Loved, loved, loved this pork - possibly one of the best I've ever eaten. I used two yellow peppers and one red. Lots of sauce left over. I am freezing it to use at a later date. Also, my store didn't have a 14 oz. can of tomato puree so I used a small can of tomato paste and a small can of tomato sauce and it came out great!

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So I have to rate it to ask a question...would the recipe benefit from roasting, steaming and then peeling the peppers? I guess I am concerned that the pepper skins won't puree down well enough.