Roasted Pork With Smoky Red Pepper Sauce (Giada De Laurentiis) |
|
 |
Prep Time: 18 Minutes Cook Time: 80 Minutes |
Ready In: 98 Minutes Servings: 4 |
|
Ingredients:
3 (1-pound) pork tenderloins, trimmed |
3 tablespoons olive oil |
kosher salt and freshly ground black pepper |
3 tablespoons 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 teaspoons |
freshly ground black pepper |
1 1/4 cups red wine, such as syrah or cabernet sauvignon |
2 1/2 tablespoons smoked paprika |
1 (15-ounce) can tomato puree |
1 dried bay leaf |
1/4 cup chopped flat-leaf parsley |
Directions:
1. Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.
|
|