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Pan Roasted Pork Tenderloin Recipe

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This recipe for Pan Roasted Pork Tenderloin, by , is from The Burroughs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Donna Burroughs

Category:
Category:

Ingredients:  
Ingredients:  
1 Pound Pork Tenderloin, trimmed
1 T Canola Oil
Salt & Pepper
3/4 C Chicken Broth
1 t Cornstarch
1/2 t Cider Vinegar
1 T Canola Oil
1/4 t Thyme
3 Cloves Garlic crushed
3 Small Multi Color Bell Peppers, cut 1 1/2 inch strips

Directions:
Directions:
Preheat oven to 425°.
To prepare pork, heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Generously Sprinkle pork with pepper and salt. Add pork to pan; cook 4 minutes. Turn pork over; cook 2 minute. Cover pan with foil; bake at 425° for 10 minutes. Remove and discard foil. Bake pork an additional 10 minutes or until a thermom­eter registers 150°. Place pork on a cutting board; let stand 10 minutes. Cut across the grain into slices.
Return pan to medium-high heat. Combine remaining 1/8 teaspoon black pepper, remaining 1/8 teaspoon salt, stock, cornstarch, and vinegar in a small bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Cook 2 minutes or until sauce is slightly thickened. If needed, mix some cornstarch with chicken broth to thicken if needed. Remove sauce from pan; keep warm.
To prepare peppers, return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 1 teaspoon thyme, garlic, and bell peppers to pan; cook 1 1/2 minutes, stirring frequently. Place pan in oven; bake at 425° for 5 minutes.
Arrange pork and bell pepper mixture on a platter. Drizzle with sauce

 

 

 

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