Roasted Pork with Smoky Red Pepper Sauce
I made this for dinner last night and it is so yummy! The recipe is mostly from Giada De Laurentiis’ new cookbook, “Weeknights with Giada,” which I highly recommend, but I added a few touches of my own.
A few tablespoons extra virgin olive oil
Black pepper and kosher salt
Pork tenderloins (about a pound each, depending on how many people you are feeding)
Small onion, diced
Red, yellow and orange bell peppers (one of each color), cored, seeded and diced
3 garlic cloves, minced
About a cup of red wine
A little over two tablespoons of paprika (preferably smoked paprika)
An 8-10 ounce can of tomato sauce or puree
1 dried bay leaf
A dash of smoked salt (do this if you don’t have smoked paprika)
A handful of chopped parsley
Preheat the oven to 400 degrees. In a large skillet on the stovetop, heat a couple tablespoons of the olive oil over medium high heat. Season the pork with kosher salt and pepper and rub another tablespoon of olive oil into it. Add the pork to the skillet and brown on all sides. This should take about eight minutes. Transfer the pork to a roasting pan and roast in the oven for 25-30 minutes. If you have a meat thermometer, 165 degrees = cooked pork. Let the pork rest on a cutting board for 10 minutes when it comes out of the oven.
While the pork is roasting in the oven, heat some more olive oil in the skillet you just used for browning and add the onion, bell peppers and garlic. Let them cook for 8-10 minutes, until soft, stirring frequently. Add the wine and cook the alcohol out for a couple minutes. Stir in the paprika, tomato sauce and bay leaf. Bring the mixture to a boil, them lower to a simmer and let the sauce thicken for 20-25 minutes. Add a dash of salt (smoked salt if you like) and some pepper. Discard the bay leaf and puree the sauce in a blender until smooth. Slice the pork and pour the sauce on top. Garnish with the chopped parsley. Serve with a salad or side dish of choice and some wine.