Spice-Rubbed Pork With Bell Pepper Compote Recipe

Name: Spice-Rubbed Pork With Bell Pepper Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon ground cumin; 1/8 teaspoon cayenne pepper (or to taste); 1/4 teaspoon salt; 1/2 teaspoon black pepper; 1 (10 -12 ounce) pork tenderloin, fat removed; bell pepper compote; 2 tablespoons olive oil; 1 small red bell pepper, cored, seeded, cut in thin strips; 1 small yellow bell pepper, cored, seeded, cut in thin strips; 1 small red onion, thinly sliced; 1 garlic clove, minced; 1/8 teaspoon salt; 1/8 teaspoon dried oregano; 1/4 teaspoon ground pepper; 2 teaspoons balsamic vinegar

Servings: persons

1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper (or to taste)
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (10 -12 ounce) pork tenderloin, fat removed
bell pepper compote
2 tablespoons olive oil
1 small red bell pepper, cored, seeded, cut in thin strips
1 small yellow bell pepper, cored, seeded, cut in thin strips
1 small red onion, thinly sliced
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon dried oregano
1/4 teaspoon ground pepper
2 teaspoons balsamic vinegar

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.

182

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 15 ingredients. The key ingredients include: 1/4 teaspoon ground cumin, 1/8 teaspoon cayenne pepper (or to taste), 1/4 teaspoon salt, 1/2 teaspoon black pepper, and more.

Yes, Spice-Rubbed Pork With Bell Pepper Compote 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!

Spice-Rubbed Pork With Bell Pepper Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions