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.
Ingredients
- 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)
Instructions
- In a medium bowl whisk broth, garlic, tomato paste, sage, salt and pepper. Coat pork with breadcrumbs.
- 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.
- 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.
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%
