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Pan-Roasted Pork Tenderloin and Peppers

Photo: Jennifer Causey; Styling: Paige Hicks

Yield

Serves 4 (serving size: about 3 ounces pork, 1/2 cup bell pepper mixture, and 1 1/2 tablespoons sauce)

This dish comes together in just one pan, making for quick cleanup and tons of flavor as the elements build on each other. Each compo­nent contains just 5 ingredients or fewer (oil, salt, and black pepper are freebies). Anchovies add depth to the peppers, but you can omit them if you like.

Ingredients

  • Pork:
  • 1 tablespoon canola oil
  • 1 (1-pound) pork tenderloin, trimmed
  • 5/8 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon cider vinegar
  • Peppers:
  • 1 tablespoon canola oil
  • 2 teaspoons chopped fresh thyme, divided
  • 4 garlic cloves, crushed
  • 4 anchovy fillets, drained and finely minced
  • 3 small multicolored bell peppers, cut into 1 1/2-inch strips
  • 2 tablespoons fresh flat-leaf parsley leaves

Nutrition Information

  • calories 222
  • fat 10.1 g
  • satfat 1.4 g
  • monofat 5.5 g
  • polyfat 2.5 g
  • protein 26 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 77 mg
  • iron 2 mg
  • sodium 467 mg
  • calcium 32 mg

How to Make It

  1. Preheat oven to 425°.

  2. To prepare pork, heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon black pepper and 3/8 teaspoon salt. Add pork to pan; cook 4 minutes. Turn pork over; cook 1 minute. Cover pan with foil; bake at 425° for 5 minutes. Remove and discard foil. Bake pork an additional 5 minutes or until a thermom­eter registers 145°. Place pork on a cutting board; let stand 10 minutes. Cut across the grain into slices.

  3. Return pan to medium-high heat. Combine remaining 1/8 teaspoon black pepper, remaining 1/8 teaspoon salt, stock, cornstarch, and vinegar in a small bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Cook 2 minutes or until sauce is slightly thickened. Remove sauce from pan; keep warm.

  4. To prepare peppers, return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 1 teaspoon thyme, garlic, anchovies, and bell peppers to pan; cook 1 1/2 minutes, stirring frequently. Place pan in oven; bake at 425° for 5 minutes.

  5. Arrange pork and bell pepper mixture on a platter; sprinkle with remaining 1 teaspoon thyme and parsley. Drizzle with sauce.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.