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.
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon cayenne pepper (or to taste)
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 (10 -12 ounce) pork tenderloin, fat removed
bell pepper compote
- 2 tablespoons olive oil
- 1 small red bell pepper, cored, seeded, cut in thin strips
- 1 small yellow bell pepper, cored, seeded, cut in thin strips
- 1 small red onion, thinly sliced
- 1 garlic clove, minced
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon dried oregano
- 1⁄4 teaspoon ground pepper
- 2 teaspoons balsamic vinegar
Directions See How It's Made
- Preheat oven to 400 degrees.
- Combine cumin, cayenne pepper, salt and pepper on a plate. Roll pork tenderloin in seasonings. Set aside for 15 minutes.
- 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.
- Cut pork diagonally into 1/4-inch thick slices. Serve with Bell Pepper Compote on the side.
- For Bell Pepper Compote:.
- 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.