No. 1 : Quick Recipe
Roasted Red Pepper Pork Tenderloin
- 1 Package of Pork Tenderloin (2 pieces)
- 1 TB Cumin
- 1 TB Allspice
- 2 Tsp Sea Salt
- 1 Tsp Freshly Ground Black Pepper
- 4 Cloves Garlic, Grated
- 2 Red Bell Peppers, Julienned
- 2 Yellow Bell Peppers, Julienned
- 1 TB Olive Oil
Butterfly the tenderloin by cutting almost in half, and laying it out flat. Place plastic wrap on it, and gently pound it a little flatter.
Mix the dry spices, salt and pepper together and rub half of them on the inside of the pork. Rub half of the garlic on the inside and outside and sprinkle with the remaining spices. Divide the half of the pepper strips equally the two, and tie with kitchen twine.
Warm the oil over medium high heat in a cast iron or heavy bottomed oven-proof skillet. Sear the outside of the tenderloins. When well-browned, top with the remaining peppers and slide into a 350F oven for about 20 minutes or until the pork registers 145F on an instant read thermometer. Remove pork from the oven and let sit for 15 minutes on the counter. Remove the strings and slice to serve.
No. 2 : Kitchen Scoop
If you were a Girl or Boy Scout tying the twine around the meat won’t be hard:) Don’t fret – even if you have no “string skills”, just tie the meat off about every 2 inches and cut it. No one will see the strings, just the colorful rounds of pork you bring to the table.
No. 3 : Clever Idea
The colorful rounds of pork are beautiful not only as an entrée for dinner, but as an appetizer as well. While the pork is still tied, stick a bamboo skewer in the meat about an inch apart, and then cut the pork with a sharp knife and serve it up with a “bamboo handle”.
No. 4 : Wine FIND of the Week
Campo Viejo Rioja Reserva
This easy-to-love, easy-to-find wine is full of the flavor of jammy cherries, black plums and blackberries. Made from the Tempranillo grape, a “Reserva” designation means that the wine has been aged in barrel for at least one year and at least 2 years in the bottle before its released to the market. A medium bodied wine with a quite a bit of firm tannins, its a perfect pairing for pork dishes like this one!