My pork tenderloin with peppers and candy onions is a simple, scrumptious dinner that’s excellent for any night time of the week! The pork is extremely juicy and tender and picks up wonderful taste from roasting on a mattress of colourful peppers and onions.

Pork tenderloin is one among our favourite cuts of meat. It’s lean and, because the title states, very tender. We’ve shared a number of totally different pork tenderloin recipes, and this one suits in so properly. I like sausages with peppers and onions, which impressed this dish.
I like serving this household model with pork on prime of peppers and onions. It’s gorgeous on the desk. For extra recipes like this, see our pork tenderloin with apples or this straightforward, juicy pork tenderloin. We even have these skillet pork chops, which might be simply nearly as good with peppers and onions.

Key Elements
- Pork Tenderloin: I exploit two pork tenderloins (or pork fillet for those who’re within the UK) for this recipe. In case you see silvery pores and skin on the meat, trim it with a knife. This recipe additionally works properly with thick pork chops.
- Mustard and Thyme: After searing the pork in a skillet, I brush it throughout with a combination of complete grain mustard, recent thyme leaves, and pepper.
- Peppers, Onions, and Garlic: I roast the pork on a mattress of sliced bell peppers and onions. I desire crimson, orange, or yellow peppers for colour.
The way to Make Pork Tenderloin with Peppers
Every part for this simple meal occurs in the identical pan. You’ll begin by searing the tenderloins so they’re browned on all sides. You don’t want to prepare dinner them utterly (that can occur later within the oven). When the pork is brown on all sides, take away it from the pan and add extra taste with mustard, thyme, and black pepper. Including these after browning makes certain they don’t burn.
Go away the pork to the aspect, after which briefly prepare dinner sliced bell peppers and onions with some garlic and extra herbs.


When they’re mushy and taking up some colour, place the pork tenderloins on prime and roast them within the oven till they’re cooked to 145°F within the center. Let the pork relaxation earlier than serving and luxuriate in! They’re particularly good with a aspect of mashed potatoes an sauerkraut!


Pork Tenderloin with Peppers
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PREP
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COOK
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The trick to one of the best pork tenderloin is to sear the pork on all sides earlier than roasting. In our recipe, the pork is browned on all sides after which baked on prime of a mattress of onions and peppers. Most frequently, you’ll discover pork tenderloins bought in packages with two tenderloins. One tenderloin ought to generously serve two individuals and can more than likely serve three. One word, “pork tenderloins” and “pork loin” are two totally different cuts of meat. Pork tenderloins are a lot smaller and take much less time to prepare dinner.
6 Servings
You Will Want
2 pork tenderloins, about 1 ½ kilos every
1 tablespoon vegetable oil
1 tablespoon butter
2 medium onions, sliced
3 bell peppers, sliced
1 tablespoon minced garlic cloves (3 cloves)
1 tablespoon complete floor mustard or Dijon mustard
1 tablespoon chopped recent thyme leaves
Salt and recent floor pepper
Instructions
1Preheat the oven to 425°F (218°C). Put aside a large oven-safe skillet, like a forged iron pan. Use a daily skillet and a baking dish for those who wouldn’t have one.
2Trim every tenderloin of any silver pores and skin (this may be powerful when cooked). Use a small, sharp knife, sliding the blade beneath the silver pores and skin after which outward to take away it.
3Pat the pork dry with paper towels and season with 1 teaspoon of salt.
4Warmth the oil in a heavy-bottomed oven-safe skillet over medium warmth. When the oil is sizzling and shimmers, add the pork tenderloins and prepare dinner, turning each couple of minutes, till evenly browned throughout, 10 to 12 minutes. Switch to a big plate or reducing board. (The pork won’t be cooked by means of).
5Maintain the pan used to sear the pork on the range over medium warmth. Add the butter. When the butter is melted and effervescent, stir within the onions. Cook dinner, stirring usually, till they begin to soften, about 5 minutes. Stir within the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook dinner, stirring each minute or so, for five extra minutes.
6Use a pastry brush (or use your fingers) to rub the seared pork with mustard, two teaspoons of thyme, and a beneficiant quantity of black pepper (1/4 to 1/2 teaspoon).
7Place the seared pork tenderloins on prime of the onions and bell peppers, then slide the pan into the oven. Roast for 15 to twenty minutes or till an inside thermometer inserted into the thickest half registers 145°F.
8Switch the tenderloins to a big plate and canopy with aluminum foil. Let relaxation for about 5 minutes.
9To serve, slice the pork into 1-inch slices, then serve on prime of the onions and peppers.
Adam and Joanne’s Suggestions
- You want a big oven-safe skillet for this recipe. In case you wouldn’t have one, you’ll be able to brown the pork and partially prepare dinner the onions and peppers on the range. Then, switch the peppers and onions to a baking dish and place the pork on prime.
- Substitute the recent thyme with 1 teaspoon of dried thyme.
- The diet information supplied under are estimates.
Vitamin Per Serving
Serving Measurement
1/6 of the recipe
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Energy
321
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Complete Fats
8.7g
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Saturated Fats
3.2g
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Ldl cholesterol
153.7mg
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Sodium
622.6mg
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Carbohydrate
9.1g
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Dietary Fiber
2.5g
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Complete Sugars
5g
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Protein
49.1g