Pork Tenderloin with Red Pepper Sauce
Need a gluten free main course? Pork Tenderloin with Red Pepper Sauce could be a tremendous recipe to try. One serving contains 277 calories, 24g of protein, and 17g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up cream, onion, roasted peppers, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.
Instructions
In a skillet, heat 1 tablespoon of the oil over a medium heat.
Add the onions and cook until onions have softened. Stir in the red peppers and sour cream, and continue to cook stirring until heated through.
Transfer the pepper mixture to a blender or food processor.
Add the seasoning mixture and process until smooth.
Preheat grill or broiler.
Grill the pork for 5 to 7 minutes on each side until internal temperature reaches 160F.
Let meat rest for 5 minutes covered before slicing.
Serve the sauce over the sliced tenderloin.
Recommended wine: Malbec, Pinot Noir, Sangiovese
Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. 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. One wine you could try is Bodega DiamAndes Uco Malbec. It has 4.7 out of 5 stars and a bottle costs about 23 dollars.
Bodega DiamAndes Uco Malbec
A clean, deep and bright ruby color. Aromas of red berry and cherry notes showing intensity and freshness. Excellent structure, full-bodied tannins with ripe fruit flavors, velvety and very well balanced.