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Roasted Pork With Smoky Red Pepper Sauce (Giada De Laurentiis) Recipe

Roasted Pork With Smoky Red Pepper Sauce (Giada De Laurentiis) Recipe

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Roasted Pork With Smoky Red Pepper Sauce (Giada De Laurentiis)

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Ingredients:

Serving

3 (1-lb) pork tenderloins, trimmed
3 tbsp olive oil
kosher salt and freshly ground black pepper
3 tbsp olive oil
1 small onion, diced
1 medium red bell pepper, cored, seeded and diced into 1/2-inch pieces
1 medium yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
1 medium orange bell pepper, cored, seeded and diced into 1/2-inch pieces
3 cloves garlic, minced
kosher salt for seasoning , plus 2 tsp
freshly ground black pepper
1 1/4 cups red wine , such as syrah or cabernet sauvignon
2 1/2 tbsp smoked paprika
1 (15-oz) can tomato puree
1 dried bay leaf
1/4 cup chopped flat-leaf parsley

Directions:

Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat. Add the pork and brown it on all sides, about 8 minutes. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board.
Sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste.
Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	659.36 Kcal (2761 kJ)
Calories from fat	255.76 Kcal
		% Daily Value*
Total Fat	28.42g	44%
Cholesterol	221.08mg	74%
Sodium	1153.49mg	48%
Potassium	1699.04mg	36%
Total Carbs	10.67g	4%
Sugars	4.49g	18%
Dietary Fiber	2.89g	12%
Protein	72.59g	145%
Vitamin C	66.9mg	112%
Vitamin A	1.6mg	52%
Iron	29.7mg	165%
Calcium	50.6mg	5%

Amount Per 100 g
Calories	118.71 Kcal (497 kJ)
Calories from fat	46.05 Kcal
		% Daily Value*
Total Fat	5.12g	44%
Cholesterol	39.8mg	74%
Sodium	207.67mg	48%
Potassium	305.89mg	36%
Total Carbs	1.92g	4%
Sugars	0.81g	18%
Dietary Fiber	0.52g	12%
Protein	13.07g	145%
Vitamin C	12.1mg	112%
Vitamin A	0.3mg	52%
Iron	5.4mg	165%
Calcium	9.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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