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Roast Pork Tenderloin w/Peppers & Onions

Make Roast Pork Tenderloin w/Peppers & Onions at home with Olive Oil, Salt, Pepper, Chicken Broth, and Worcestershire Sauce. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 tbsp
• 1/4 tsp
• 1/4 tsp
• 1 can
• 2 tsp

Method (preview)

1. 1

   Combine pork, onion, garlic, oil and thyme in a large bowl; toss to mix.

2. 2

   Add red and green peppers; toss to mix.

3. 3

   Cover and refrigerate 2 to 3 hours, stirring occasionally.

4. 4

   Let stand 30 minutes at room temperature.

5. 5

   Preheat oven to 425.

6. 6

   Transfer just the vegetables and garlic to one large roasting pan or 2 13 ″ x 9 ″ roasting pans, dividing equally.

7. 7

   Roast vegetables in preheated oven for 15 minutes.

8. 8

   Push vegetables to one side.

9. 9

   Add pork, one tenderloin to each pan if using two pans.

10. 10

    Continue to roast just until pork juices run clear - 20 to 25 minutes.

11. 11

    Do not overcook. Transfer meat and vegetables to a platter; keep warm.

12. 12

    Discard garlic.

13. 13

    Add a little chicken broth and scrape up browned bits from bottom.

14. 14

    Add to medium size saucepan.

15. 15

    Add chicken broth, reserving 1/4 cup, the Worcestershire and mustard.

16. 16

    Boil for 2 minutes.

17. 17

    Whisk together remaining 1/4 cup broth and cornstarch in small bowl until smooth with no lumps.

18. 18

    Slowly whisk cornstarch mixture into sauce.

19. 19

    Boil 1 minute until thickened, whisking constantly.

20. 20

    Strain through sieve into a bowl; you should have about 3 cups.

21. 21

    Season with salt and pepper and additional mustard if you wish.

22. 22

    To serve: Slice pork diagonally into thin medallions. Spoon sauce over and serve with vegetables.