Pepper Pork – a delicious recipe with red bell pepper, balsamic vinegar, pork tenderloin, salt, olive oil, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Combine roasted red bell pepper and 1 tablespoon balsamic. Slice pork tenderloin lengthwise, cutting to, but not through, other side. Open halves. Place between sheets of plastic wrap; pound to 1/2 inch. Top pork with peppers; leave 1/2-inch border. Roll, starting with long side. Secure pork with picks. Sprinkle with salt. Heat a Dutch oven over medium-high heat. Add olive oil and pork; cook 6 minutes, browning all sides. Add chicken broth; bring to a boil. Cover; reduce heat, and simmer 12 minutes or until a thermometer registers 145u00b0. Remove pork from pan; let stand 5 minutes. Combine flour and 1 tablespoon balsamic. Add flour mixture and olives to pan; cook 16 minutes. Slice pork.
316
kcal
Calories
12
g
Fat
5
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup chopped roasted red bell pepper, 1 tablespoon balsamic vinegar, 1 (1-pound) pork tenderloin, 1/4 teaspoon salt, and more.
Yes, Pepper Pork falls under the Soups & Stews 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.
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