Pork Tenderloin with Roasted Red Peppers and Leeks

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 15 mins

Serve this tender pork with egg noodles cooked with garlic.


1cup canned less-sodium, fat-free chicken broth
1-- garlic clove, pressed
2tablespoons tomato paste
1/2teaspoon dried sage
1/4teaspoon kosher salt
1/8teaspoon coarse ground black pepper
1pound pork tenderloin, cut crosswise into 8 slices and flattened to about 1-inch
1tablespoon seasoned dry breadcrumbs
2tablespoons extra-virgin olive oil, divided
2medium leeks, thinly sliced (about 1 1/2 cups)
2/3cup thinly sliced roasted red peppers (from a jar)


  1. In a medium bowl whisk broth, garlic, tomato paste, sage, salt and pepper. Coat pork with breadcrumbs.
  2. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add pork; cook 3 minutes or until golden brown on both sides.  Remove to a plate.
  3. Add remaining 1 tablespoon oil to pan, reduce heat to medium-low; add leeks and cook 2 minutes, stirring occasionally, or until wilted. Return pork to skillet; add red peppers and broth mixture. Cover and bring to a simmer, reduce heat, and simmer 8 minutes or until pork is cooked through.

Recipe by Jean Kressy.


Want more help? Check out this step-by-step video on cooking pork tenderloins.

Watch the video

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load 0
  • Fat 14g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 8g
  • Cholesterol 80mg
  • Sodium 610mg
  • Potassium 540mg
  • Carbohydrate 14g
  • Fiber 1g
  • Sugars 3g
  • Protein 27g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 15%