Spice-Rubbed Pork With Bell Pepper Compote

Total Time
15 mins
30 mins

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

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  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.
Most Helpful

5 5

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.

5 5

This is wonderful. Another time I'll double the ingredients for the rub cause it was not enough. We cooked the pork on the bbq. For the compote, I used only 1 tbs of olive oil. The compote has a wonderful taste and it goes perfectly with the pork. We loved it. Thanks Jkoch :) Made for the Saucy Senoritas of ZWT5

5 5

Wow! Totally blown away by this recipe! Super easy to make, quick & the flavor is amazing! I doubled the cayenne & the pork was juicy, tender & spicy! Just how we like it best. The bell pepper compote had to be made with red & green peppers, as the grocery store did not have any yellow in stock. Everything else was made as instructed. The balsamic vinegar was just perfect with the peppers & onion & we really enjoyed the contrast of sweet peppers & the spicy pork. Thanks for sharing, Janice! We'll be making this recipe again & again! Made & enjoyed for ZWT-5 Team Ali Baba Babes. :)