Pork Tenderloin with Bell Pepper Marmalade

Pork Tenderloin with Bell Pepper Marmalade
Pork Tenderloin with Bell Pepper Marmalade might be just the main course you are searching for. One portion of this dish contains around 26g of protein, 16g of fat, and a total of 374 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of wine, hot sauce, irvine spices roasted garlic pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

1
Preheat oven to 350 degrees F.
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2
In a large saute pan, heat the 2 tablespoons of the grapeseed oil and sear the pork loin on all sides.
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Grape Seed OilGrape Seed Oil
Pork LoinPork Loin
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3
Transfer pork to a roasting pan and rub with roasted garlic pepper seasoning. Slowly roast in the oven until fork tender, 45 minutes to 1 hour. Allow pork loin to rest for 8 to 10 minutes before slicing.
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Roasted GarlicRoasted Garlic
Pork LoinPork Loin
Dry Seasoning RubDry Seasoning Rub
PepperPepper
PorkPork
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OvenOven
4
While the pork is in the oven, begin the marmalade. In a hot skillet, heat the onions, red peppers and orange peppers (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by "sweating them down."
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Orange PepperOrange Pepper
Red PepperRed Pepper
MarmaladeMarmalade
OnionOnion
PorkPork
Cooking OilCooking Oil
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5
Add the honey, vinegar, wine, hot sauce and cranberry sauce, and stir well. Reduce over medium-low heat until there is no liquid left in the pan and marmalade mixture is tacky.
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Cranberry SauceCranberry Sauce
Hot SauceHot Sauce
MarmaladeMarmalade
VinegarVinegar
HoneyHoney
WineWine
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6
To make the garlic bread, melt the butter in the extra-virgin olive oil over low heat.
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Extra Virgin Olive OilExtra Virgin Olive Oil
ButterButter
GarlicGarlic
BreadBread
7
Add garlic and gently cook until it begins to soften. Assemble slices of bread on a baking sheet and spoon even amounts of the garlic-oil-butter mixture on each slice. After you have removed the pork from the oven to rest, toast the garlic bread briefly in the oven. Slice down the pork tenderloin, and assemble the appetizer by layering a medallion of pork and a small amount of the marmalade on each piece of garlic toast.
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PorkPork
MarmaladeMarmalade
ButterButter
GarlicGarlic
BreadBread
ToastToast
Cooking OilCooking Oil
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Baking SheetBaking Sheet
OvenOven

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Rutini Trumpeter Malbec. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 13 dollars per bottle.
Rutini Trumpeter Malbec
Rutini Trumpeter Malbec
Bright violet red, seductive fruity plum aromas and spice profile (cinnamon, cardamom, black pepper). is red wine has great body and its lively structure accentuates intense tannins with a velvety aftertaste.Ideal pairings include barbecue meats, lamb dishes, empanadas, or freshwater fish.
DifficultyExpert
Ready In1 h, 40 m.
Servings12
Health Score17
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