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