Prep 15 mins
Cook 30 mins
I found this recipe in our local paper. It's a little spicy but we found it delicious!
- 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
- 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.
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.
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
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. :)