Sunday, January 3, 2016

Pan-Seared Pork and Peppers

 After a couple weeks of what felt like a comfort food fest, my husband and I agreed that we definitely are ready to lighten up our meals a bit (without sacrificing flavor, of course). One of our favorite quick meals is pork tenderloin. It's super lean and protein-packed, and, when rubbed with a variety of spices, is so tasty! This recipe is on the table in less than 20 minutes and will definitely become a family favorite.

1. Preheat oven to 375. Combine spices in a small bowl and rub over the pork. 


2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, then transfer to the oven to cook for 15 minutes. Place pork on a platter, cover with foil and rest.  





3. In the same pan, add the remaining tablespoon of oil along with the garlic and cook for 30 seconds. Add the onion and peppers and cook until lightly softened, stirring often, about 5-7 minutes. Finish with balsamic vinegar and remove pan from heat. 




4. Slice pork thickly and place in the skillet (along with any juices from the pork). Serve over rice. 



 Pan-Seared Pork and Peppers
Serves 4

All you need:
1 tablespoon paprika
1 teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 (1 lb.) pork tenderloins, trimmed 
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 sweet onion, thinly sliced
1 small red pepper, thinly sliced
1 small green pepper, thinly sliced
1 small yellow pepper, thinly sliced
1 tablespoon balsamic vinegar
Brown rice, for serving 

All you do:
1. Preheat oven to 375. Combine spices in a small bowl and rub over the pork. 
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, then transfer to the oven to cook for 15 minutes. Place pork on a platter, cover with foil and rest.  
3. In the same pan, add the remaining tablespoon of oil along with the garlic and cook for 30 seconds. Add the onion and peppers and cook until lightly softened, stirring often, about 5-7 minutes. Finish with balsamic vinegar and remove pan from heat. 
4. Slice pork thickly and place in the skillet (along with any juices from the pork). Serve over rice. 
 

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