Pan-Roasted Pork Tenderloin and Peppers

This was very tasty. I used center cut boneless pork chops instead of a tenderloin. I followed the recipe for the most part. I did not put any of it in the oven. I browned the chops, sauteed the veg, added the sauce, then put the chops back in the pan. I also used shallots because I had some. 

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.

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  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.

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.

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 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 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!

this recipe was great in that it did not require hours at low oven temp this turned out very tender.