Peppered Pork



4 servings.

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 202
Caloriesfromfat 20 %
Fat 4.4 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.5 g
Carbohydrate 11.4 g
Fiber 2.6 g
Cholesterol 83 mg
Iron 0.0 mg
Sodium 246 mg
Calcium 0.0 mg


1 (1-pound) pork tenderloin
1 teaspoon minced garlic (about 2 cloves)
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground pepper
Vegetable cooking spray
1 (16-ounce) package frozen pepper stir-fry
3 tablespoons red wine vinegar
1 tablespoon honeyprep: 7 minutes; cook: 15 minutes


Slice tenderloin crosswise into 1-inch slices. Spread garlic over both sides of slices; sprinkle both sides of slices with thyme, salt, and pepper.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork slices; cook 4 to 6 minutes on each side or until pork is tender. Remove pork from skillet; set aside, and keep warm.

Add pepper stir-fry to skillet, and cook, stirring constantly, 3 minutes. Add vinegar and honey; cook 2 minutes. Return pork slices to skillet, and cook 2 minutes or just until thoroughly heated.


Two pork tenderloins are packaged together usually. Freeze one tenderloin to use later, if desired.