Roast Pork Tenderloin with Peppers and Onions

Name: Roast Pork Tenderloin with Peppers and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each pork tenderloin; 4 medium onions halved; 5 large garlic cloves crushed; 3 tablespoons olive oil; 1/2 teaspoon thyme crumbled; 2 each sweet red bell peppers cored, seeded, cut up; 2 each green bell peppers cored, seeded, cut up; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 can chicken broth; 2 teaspoons worcestershire sauce; 1 teaspoon prepared mustard; 1 tablespoon cornstarch

Servings: persons

2 each pork tenderloin
4 medium onions halved
5 large garlic cloves crushed
3 tablespoons olive oil
1/2 teaspoon thyme crumbled
2 each sweet red bell peppers cored, seeded, cut up
2 each green bell peppers cored, seeded, cut up
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can chicken broth
2 teaspoons worcestershire sauce
1 teaspoon prepared mustard
1 tablespoon cornstarch

1
Combine pork, onion, garlic, oil and thyme in a large bowl; toss to mix.
2
Add red and green peppers; toss to mix.
3
Cover and refrigerate 2 to 3 hours, stirring occasionally.
4
Let stand 30 minutes at room temperature.
5
Preheat oven to 425 degrees F.
6
Salt and pepper meat and vegetables.
7
Transfer just the vegetables and garlic to one large roasting pan or 2 13x9 inch roasting pans, dividing equally.
8
Roast vegetables in preheated oven for 15 minutes.
9
Push vegetables to one side.
10
Add pork, one tenderloin to each pan if using two pans.
11
Continue to roast just until pork juices run clear - 20 to 25 minutes.
12
Do not overcook.
13
Transfer meat and vegetables to a platter; keep warm.
14
Discard garlic.
15
If there are any browned bits in the roasting pan(s) place pan over high heat.
16
Add a little chicken broth and scrape up browned bits from bottom.
17
Add to medium size saucepan.
18
Add chicken broth, reserving 1/4 cup, the Worcestershire and mustard.
19
Boil for 2 minutes.
20
Whisk together remaining 1/4 cup broth and cornstarch in small bowl until smooth with no lumps.
21
Slowly whisk cornstarch mixture into sauce.
22
Boil 1 minute until thickened, whisking constantly.
23
Strain through sieve into a bowl; you should have about 3 cups.
24
Season with salt and pepper and additional mustard if you wish.

652

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 2 each pork tenderloin, 4 medium onions halved, 5 large garlic cloves crushed, 3 tablespoons olive oil, and more.

Yes, Roast Pork Tenderloin with Peppers and Onions 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.

That's it — enjoy your meal!