Pork Tenderloin With Tomatoes & Peppers
March 24, 2015
Categories: Fresh Tomatoes, Dinner, Main Dish, Casseroles, Pork, Vegetables, Italian, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, Spring more
"This tasty pork loin recipe is easy to put together and tastes great. If gluten intolerant make sure you are using gluten free pasta sauce."
- Serving Size: 1 (504.4 g)
- Calories 485
- Total Fat - 20.8 g
- Saturated Fat - 5.8 g
- Cholesterol - 91.3 mg
- Sodium - 2503.3 mg
- Total Carbohydrate - 36.7 g
- Dietary Fiber - 5.5 g
- Sugars - 12 g
- Protein - 38.7 g
- Calcium - 303.9 mg
- Iron - 3.9 mg
- Vitamin C - 18.1 mg
- Thiamin - 0.1 mg
Slice the pork tenderloin into 1/4 inch thick rounds.
Drizzle 2 tablespoons olive oil in a skillet and bring to medium-high heat and add the pork rounds.
Season the meat with garlic powder, salt and pepper and brown both sides for about 3 to 4 minutes, until you have a light golden crust.
Place the cooked rounds in a casserole dish and set aside.
Drizzle 1 tablespoon olive oil into the same pan and toss in the vegetables, cook until softened while scrapping up the bits left on bottom of pan; pour over the pork slices.
Sprinkle the dried herbs over the vegetable mixture then pour the pasta sauce over everything.
Sprinkle the Parmesan cheese evenly over the sauce; cover the casserole dish and cook at 350 degrees Fahrenheit for 2 hours.
Tips & Variations
No special items needed.