Roasted Pork with Smoky Red Pepper Sauce

by Monica Bennion on December 12, 2011

3 (1-lb) pork tenderloins, trimmed
3 tbsp olive oil
Kosher salt and freshly ground black pepper

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

Put an oven rack in the center of the oven.  Preheat the oven to 400°F.  Rub 1 tbsp of the olive oil over the pork and season with salt and pepper, to taste.  In a large skillet or Dutch oven, heat the remaining 2 tbsp of olive oil over high heat.  Add the pork and brown it on all sides, about 8 minutes.  Transfer the pork to a 13″x9″ glass baking dish and roast until an instant-read thermometer inserted into the thickest part of the pork registers 165°F, about 25-30 minutes.  Allow the pork to rest for 10 minutes on a cutting board.

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 8-10 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 25-30 minutes.  Removed the bay leaf and transfer the mixture to a food processor or blender.  Blend until smooth.  Season with 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.

Recipe from Giada De Laurentiis at Food Network

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