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.
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
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
How to Make It
Preheat oven to 425°.
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.
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.
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.
Arrange pork and bell pepper mixture on a platter; sprinkle with remaining 1 teaspoon thyme and parsley. Drizzle with sauce.
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This was a delicious meal. It was quick and easy to prepare (nearly only 1 pan), delicious and pretty to present. We made 2 changes, 1 in preparation and 1 in ingredients. We decided to grill the pork, which added more minutes and a great deal of delicious smokiness and flavor. I prepared everything else while the meat was resting. I cooked the peppers on the stove as it seemed wasteful to use the oven for 5 minutes. They were delicious. We also appreciated the simple pan sauce so the flavor of the meat could come through. I used dried thyme as that was all I had, and used couscous (as my polenta seems to have sprouted). I'm sure this recipe will be just as good when prepared as written, and plan to make it again. Good enough for casual company, great for a nice weeknight meal. Highly recommended!
I prepared this just as the recipe calls for using a bag of mini peppers I needed to use up and it was simple and delicious. The pork was tender, the sauce very tasty and the peppers cooked with the anchovies and garlic had a wonderful flavor. I think using the same pan added an additional layer of flavor. I served it with a wild rice medley. Hubby gave this two thumbs up so this will definitely be a keeper recipe.
This meal was amazing!!!!!! I followed the directions completely. I'm not the biggest fan of pork but in this dish it was so tender and full of flavor. I will probably skip the anchovy fillets the next time I make it as I didn't feel it added any flavor to the peppers. I served with instant mashed potatoes and toasted bread with butter. The best part, ONE PAN!
I'm surprised how many 4/5 star reviews there are, considering I found this recipe to be pretty lackluster. The pork took much longer than the 10 minutes in the instructions (like 15 minutes longer!) and though the meat wasn't bad by any means, it wasn't anything exciting either. Overall, the whole meal just really lacked that wow factor. I wouldn't make it again.
I thought this was good and had good flavor. Although the pork took longer to cook than directed, probably about 10 -15 more. Also, I would have used more peppers and doubled the sauce. Also, the amount of polenta was too small for the amount of liquid called for, so added almost a cup more.
So I haven't tried the pork loin recipe yet HOWEVER I was pretty taken aback by the fact that right after Flat Leaf Parsley is the ad for constipation relief w/Miralax. That just blew me away ... poor placement. Anyway I'll keep looking for reviews on this recipe...
I thought this was great tasting but the fact that it's a multi component one-pan meal is the best part! I found the tenderloin was cooked after 15 minutes in the oven but I usually take mine out at 135 and rest to about 145. I would recommend doubling the sauce, especially if serving with rice or mashed potatoes. I ended up adding about 2 tsp more cornstarch to the doubled sauce ingredients for some extra thickening. I didn't have anchovies or fresh thyme so used 1 tsp of fish sauce and 1 tsp of dried thyme. I completely spaced on the parsley but the touch of freshness would be good so I'll be sure to remember to add it next time.
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