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Pork Tenderloin with Bell Peppers and Avocado Mash Recipe

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This recipe for Pork Tenderloin with Bell Peppers and Avocado Mash is from The Serco Employee Cookbook 2020, 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!
Category:
Category:
Ingredients:  
Ingredients:  
This meal can also be served as fajitas, just cut the meat in strips and add tortillas for the wraps! This is another family favorite!

3 Tbsp. EVOO
1 ½ pounds pork tenderloin (in 1 or 2 pieces), trimmed
Salt and pepper
¾ cup long grain white rice
2 cloves garlic (fresh is best), finely chopped
3 bell peppers (mixed colors), thinly sliced
½ small red onion sliced
2 avocados, halved and pitted
2 Tbsp. chopped flat-leaf parsley
Directions:
Directions:
Preheat oven to 400 degrees.

1) In a large over proof skillet, heat 1Tbsp of EVOO over medium high heat. Season the pork with salt and pepper, add to the pan and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven and roast until cooked through but still juicy, 10 to 13 minutes for 2 pieces or 15 to 18 minutes for 1 whole tenderloin. Let rest for 5 minutes before slicing.

2) While the pork is roasting, prepare the rice according to package directions.

3) In a medium skillet, heat 1 Tbsp of EVOO over medium high heat. Add half of the garlic and cook until fragrant, about 30 seconds. Add the bell peppers and onion and cook until the vegetables are crisp-tender about 5 minutes. Stir in 1 Tbsp.
lemon juice and season with salt and pepper.

4) Scoop the avocado flesh into a small bowl. Mash in the parsley, 1 Tbsp. of lemon juice, the remaining EVOO and garlic, salt and pepper to taste.

5) Serve the pork with the rice, peppers and avocado mixture.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep: 15 minutes. Cook: 30 minutes.

 

 

 

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