Pork Tenderloin with Vegetable Sauce

Pork tenderloin is a great lean protein. Searing it on the stove and cooking it over vegetables in the oven helps give it a lot of flavor.

Rain rain go away come again another day…

Luckily, we haven’t lost power. It’s been raining non-stop for the past almost 24 hours. And according to the Weather Channel app…

it’s gonna be rainin’ for another 24 hours at least {it’s basically 100% chance of rain every hour for a day or so}. Thanks, Isaac.

However, no complaints here because I have power{!!!}, it’s a perfect day for movies, and I can cook & bake all day long.

Bye bye productivity; hello wonderful rainy day.

It’s a good thing I decided to go to Mobile for the hurricane because I wouldn’t be fairing as well in New Orleans. According to one report, over 572,000 people have lost power in Louisiana {ah!}.

I just checked the power outage map, and it looks like my house in New Orleans is without power {boooo… RIP everything in my refrigerator/freezer.} But they can’t fix it until the winds are below 30mph & conditions are safe for their personnel to work.

Since I currently have power {knock on wood}, I’ve done lots of cooking for my blog this week.

For example, Monday night my aunt {who is a really good cook} made some pork tenderloin with veggies. It was so good.

And we have leftover pork, so I’m making something tonight for dinner to use the leftovers {I’ll post that recipe tomorrow}.

This pork tenderloin with vegetable sauce is great over mashed potatoes or with some bread to soak up the extra sauce. We took the mashed potato route, and it was a wonderful idea.

I threw in a salad for some extra color & more veggies {always a good thing!}

Pork Tenderloin with Vegetable Sauce

Pork tenderloin is a great lean protein. Searing it on the stove and cooking it over vegetables in the oven helps give it a lot of flavor.

Print Rate

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Author: Meme

Ingredients

For the Marinade

• 1.5 lb pork tenderloin
• 1 TBSP olive oil
• 1/4 cup apple cider vinegar
• 1/2 tsp salt-free Creole seasoning or all-purpose seasoning
• 2 cloves garlic minced
• 1/4 tsp salt
• 2 sprigs rosemary optional

For the pork

• 1 TBSP oil
• 1 medium onion sliced
• 1 medium red bell pepper sliced
• 1 medium yellow bell pepper sliced
• 1/2 cup white wine or chicken broth
• 1/4 cup chicken broth or water
• 1/4 tsp salt-free Creole seasoning or all-purpose seasoning
• 1/4 tsp salt

Instructions

Marinate the Pork

• Put all the ingredients for the marinade in a zip top bag. Seal bag, and place in a shallow dish. Refrigerate for at least 1 hour or up to overnight.

Cook the Pork

• Preheat the oven to 350°F.
• In a large oven-safe skillet, heat oil over medium-high heat. Take pork out of marinade and shake off excess. Put the pork in the skillet and sear each side for about 3 minutes each.
• Remove pan from heat. Take pork out of the skillet, and set aside.
• Add onion and bell peppers to pan, making sure they cover the bottom of the skillet. Top vegetables with pork.
• Transfer skillet to oven and bake for 25-30 minutes, until pork is almost done.
• Take pork out of skillet, and cover pork with foil.
• Put the over-proof skillet {with the onion & bell peppers in it} over medium heat. Add the wine, chicken broth, salt-free Creole seasoning, and salt to the skillet.
• Simmer, stirring occasionally, until it reduces by about half.
• Slice pork and serve with vegetable sauce over pork.

Notes

*Reserve 1 cup chopped pork tenderloin for another meal.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Hope you’re staying safe & dry. And if you’re without power, I hope it comes back on really soon!

Don’t forget to check back tomorrow for the leftovers recipe.

Meme