Italian Recipe: Pork Tenderloin with Roasted Peppers and Tarragon

Roasted bell peppers are a staple in Italian cooking, and are at their most flavorful from July through November. I was reading an article by Russ Parsons of the Los Angeles Times, about how to choose the best bell peppers, which inspired me to create this recipe. I used his suggestions and went to the farmer’s market to find the perfect bell peppers to roast.

ork-tenderloin-roasted-peppers-tarragon

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While there, I asked the butcher for a pork tenderloin to go with my peppers. Most people associate pork with apples, but instead I thought a nice and flavorful accompaniment would be to make a roasted gold and red pepper sauce. I grabbed some fresh tarragon and found some imported Sicilian pistachios and I was on my way back to the kitchen to create this recipe. The aroma of roasting peppers and blending them with fresh tarragon will infuse your house with the most delicious scent. Once again, the Italian philosophy of simplicity and using the freshest ingredients made an incredibly flavorful and beautifully colorful dish. I hope you enjoy this simple and fresh recipe and share it with your friends and family.

Buon Appetito!

Pork Tenderloin with Roasted Peppers and Tarragon

Serves 4

Prep Time: 30 min

Cook Time: 35 min

Pair with Mazzoni Rosso di Toscana

Ingredients:

For the Pepper Sauce:

2 whole bell peppers (1 red & 1 gold)

1 tablespoon extra-virgin olive oil

3 sprigs fresh tarragon

1/2 teaspoon salt

1 cup pistachios, lightly crushed

For the Pork:

1 1/2 pound pork tenderloin

1 teaspoon freshly cracked pepper

1 teaspoon salt

2 tablespoons extra-virgin olive oil

1 teaspoon fresh thyme

1 teaspoon fresh rosemary

1 garlic clove, minced

Instructions:

For the Pepper Sauce:

  1. Preheat the oven to 500°. Place the roasting pan with the bell peppers on the rack.
  2. Roast, turning occasionally, until they blister and darken on all sides, about 20 to 25 minutes.
  3. Remove the peppers from the oven and place in a bowl.
  4. Cover tightly with plastic wrap and let stand for 20 minutes.
  5. When cool enough to handle, remove the skin and slice them open.
  6. Remove the seeds and discard.
  7. Place peppers and tarragon in a food processor and blend until creamy.
  8. Add salt to taste and set aside.

For the Pork:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the garlic, rosemary, thyme, salt, pepper and olive oil in a small bowl.
  3. Rub the pork with the mixture and olive oil.
  4. Place pork tenderloin on a baking sheet and transfer to the oven.
  5. Cook until an instant-read thermometer reads 145 degrees.
  6. Remove the tenderloin to a platter, cover and let it rest for 10 minutes.
  7. Warm up the pepper-tarragon sauce.
  8. When the pork has rested, pour the sauce on top, sprinkle the pistachios and serve.

FrancescoInfluenced by memories in the kitchen with his mother and grandmother, Italian-born Francesco Romano is the man behind the food blog, Coco de Mama. He shares recipes and culinary knowledge with Mazzoni fans each month.

2 responses

  1. Increase the oven temperature to 450°F. Stir the vegetables and continue roasting until tender and beginning to brown, 12 to 15 minutes more. Serve with the pork.

    November 18, 2015 at 10:21 am

    • Terlato Media

      That’s a great idea – thanks for the added tip, Ronald!

      November 23, 2015 at 12:57 pm

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