Spice-Rubbed Pork With Bell Pepper Compote |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I found this recipe in our local paper. It's a little spicy but we found it delicious! 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 |
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 |
Directions:
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.
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