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Spice-Rubbed Pork With Bell Pepper Compote

  • 45minutes
  • 362calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon ground cumin

  2. 1/8 teaspoon cayenne pepper (or to taste)

  3. 1/4 teaspoon salt

  4. 1/2 teaspoon black pepper

  5. 1 (10 -12 ounce) pork tenderloins, fat removed

  6. 2 tablespoons olive oil

  7. 1 small red bell pepper , cored, seeded, cut in thin strips

  8. 1 small yellow bell pepper , cored, seeded, cut in thin strips

  9. 1 small red onion , thinly sliced

  10. 1 garlic clove , minced

  11. 1/8 teaspoon salt

  12. 1/8 teaspoon dried oregano

  13. 1/4 teaspoon ground pepper

  14. 2 teaspoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees.

  2. Combine cumin, cayenne pepper, salt and pepper on a plate. Roll pork tenderloin in seasonings. Set aside for 15 minutes.

  3. Place pork on a rack in a shallow roasting pan. Roast for 25 minutes, or until a meat thermometer registers 160 degrees. Let pork sit for 5 minutes before slicing.

  4. Cut pork diagonally into 1/4-inch thick slices. Serve with Bell Pepper Compote on the side.

  5. For Bell Pepper Compote:.

  6. Heat oil in large skillet over medium-low heat. Add bell peppers and onion, and cook 5 minutes. Add garlic, oregano, salt, pepper and balsamic vinegar. Cook for 5 to 10 minutes longer, or until vegetables are tender but not browned and vinegar aroma evaporates.

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