Tonight Theodore and I made Pan-Roasted Pork Tenderloin and Peppers. It was on the cover of a recent Cooking Light magazine. It looked really good, especially since it had some gravy to go with it. Both of us were off from school today and so we could enjoy making the meal this afternoon. This meal also hit the spot on a chilly fall afternoon.
Preheat oven to 425°.
While the oven heats up, heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle 1 pound of pork tenderloin with 1/2 teaspoon black pepper and 1/2 teaspoon salt. Add the pork to the pan and cook 4 minutes. Turn the pork over; cook another 1-2 minutes. Cover a skillet with aluminum foil and bake at 425° for 5 minutes. Remove and discard the foil. Bake the pork for an additional 5 minutes or until a thermometer registers 145°. Place the pork on a cutting board and let stand 10 minutes before cutting it across the grain into slices.
Return the pan to medium-high heat. Combine 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1/2 cup chicken stock, 1/2 teaspoon of cornstarch, and 1/2 teaspoon of cider vinegar in a small bowl, stirring with a whisk. Add the stock mixture to pan; bring to a boil. Cook for 2 minutes or until sauce is slightly thickened. Remove the sauce from pan and keep warm.
Finally, prepare the peppers… Return the pan to medium-high heat. Add 1 tablespoon oil to pan and swirl to coat. Add 1/2 teaspoon dry thyme, 4 crushed or minced garlic cloves, 2 teaspoon of anchovy paste, and 3 multicolored bell peppers that have been sliced into 1 1/2 inch strips to the pan. Cook for 1-2 minutes, stirring frequently. Place the pan in oven and bake at 425° for 5 minutes. After cooking the peppers, arrange the pork and bell pepper mixture on a platter and sprinkle with fresh thyme and parsley if available. Then drizzle with the sauce.
We served the dish with some creamy polenta. If you have some, it went well with the dish. Bring 2 1/2 cups of milk and 2 cups of chicken stock to a boil over medium-high heat with a little salt and pepper to taste. Add 1/2 cup of polenta to the liquid, whisking constantly. Reduce the heat and simmer for 10 minutes or until liquid is absorbed, stirring occasionally.