Spice-Rubbed Pork With Bell Pepper Compote

READY IN: 45mins
Recipe by jkoch960

I found this recipe in our local paper. It's a little spicy but we found it delicious!

Top Review by Lavender Lynn

Enjoyed this a lot. Our pork came to us as thick chops, and because one of us had to leave, we cooked one chop with the rub in a cast-iron skillet to get it done sooner -- that one was the best. The rest were roasted as instructed. Both ways, delicious; the pan fried one was juicier. Raves for the onions and peppers! Made for Zaar World Tour 5.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Combine cumin, cayenne pepper, salt and pepper on a plate. Roll pork tenderloin in seasonings. Set aside for 15 minutes.
  3. Place pork on a rack in a shallow roasting pan. Roast for 25 minutes, or until a meat thermometer registers 160 degrees. Let pork sit for 5 minutes before slicing.
  4. Cut pork diagonally into 1/4-inch thick slices. Serve with Bell Pepper Compote on the side.
  5. For Bell Pepper Compote:.
  6. Heat oil in large skillet over medium-low heat. Add bell peppers and onion, and cook 5 minutes. Add garlic, oregano, salt, pepper and balsamic vinegar. Cook for 5 to 10 minutes longer, or until vegetables are tender but not browned and vinegar aroma evaporates.

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