Farmer-Style Pork Tenderloin with Pimenton Sauce

Name: Farmer-Style Pork Tenderloin with Pimenton Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 3/4-pound pork tenderloins; Salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon sweet pimenton (see Note); 2 bay leaves; 1 green bell pepper, finely chopped; 1/4 cup finely chopped onion; 2 1/2 tablespoons all-purpose flour; 1 cup dry red wine, preferably Rioja; 1 cup beef or chicken stock or canned low-sodium broth; 1 teaspoon tomato paste; 4 piquillo peppers from a jar, cut lengthwise into 1/2 inch strips

Servings: persons

Two 3/4-pound pork tenderloins
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
1 tablespoon sweet pimenton (see Note)
2 bay leaves
1 green bell pepper, finely chopped
1/4 cup finely chopped onion
2 1/2 tablespoons all-purpose flour
1 cup dry red wine, preferably Rioja
1 cup beef or chicken stock or canned low-sodium broth
1 teaspoon tomato paste
4 piquillo peppers from a jar, cut lengthwise into 1/2 inch strips

1
Season the pork with salt and pepper.
2
In a large, shallow baking dish, mix 1 tablespoon of the olive oil with the parsley and pimenton.
3
Add the tenderloins and turn to coat.
4
Let stand at room temperature for 20 minutes or refrigerate for at least 1 hour or for up to 2 hours.
5
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil.
6
Add the pork and cook over moderate heat until browned, about 3 minutes per side.
7
Transfer the pork to a plate.
8
Add the bay leaves, green bell pepper and onion to the skillet and cook over moderate heat until softened, 4 minutes.
9
Add the flour and stir until a smooth paste forms.
10
Gradually whisk in the wine; bring to a simmer, whisking for 2 minutes.
11
Whisk in the stock and tomato paste and return to a simmer.
12
Return the pork tenderloin and any accumulated juices to the skillet and simmer over low heat for 10 minutes.
13
Turn and simmer for about 10 minutes longer, or just until the pork is pink in the center.
14
Transfer the pork to a cutting board and let stand for 5 minutes.
15
Meanwhile, remove the bay leaves from the pan sauce and pour into a food processor or blender and puree.
16
Return the sauce to the skillet, add the piquillo peppers and bring to a simmer over moderately low heat.
17
Season with salt and pepper.
18
Thickly slice the pork and serve with the pan sauce.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Two 3/4-pound pork tenderloins, Salt and freshly ground pepper, 2 tablespoons extra-virgin olive oil, 2 tablespoons chopped flat-leaf parsley, and more.

Yes, Farmer-Style Pork Tenderloin with Pimenton Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!