Roasted Pork with Smoky Red Pepper Sauce

ingredients

4 to 6 servings
 
Roasted Pork with Smoky Red Pepper Sauce
2 (1 ½-pound) pork tenderloins, halved crosswisepork tenderloin2
3 tablespoons olive oil, plus 3 tablespoonsolive oil6
Kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1
1 small onion, dicedonion(s), small1
1 medium red bell pepper, cored, seeded and diced into ½-inch piecesred bell pepper1
1 medium yellow bell pepper, cored, seeded and diced into ½-inch piecesyellow bell pepper1
1 medium orange bell pepper, cored, seeded and diced into ½-inch piecesorange bell pepper1
3 cloves garlic, mincedgarlic clove3
1 ¼ cups red wine, such as syrah or cabernet sauvignonred wine1 ¼
2 ½ tablespoons smoked paprikasmoked paprika2 ½
1 (10.75-ounce) can tomato pureetomato puree1
1 dried bay leafbay leaf, dried1
¼ cup chopped fresh flat-leaf parsleyflat-leaf parsley¼

instructions

 
Roasted Pork with Smoky Red Pepper Sauce
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

In a large skillet, heat 2 tablespoons oil over high heat. Rub 1 tablespoon of the oil over the pork and season with 2 teaspoons salt and 1 teaspoon pepper. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to a roasting pan and roast for 25 to 30 minutes until a meat thermometer inserted into the thickest part of the pork registers 165 degrees F. Allow the pork to rest for 10 minutes.

Meanwhile, in the same skillet used for the pork, heat the remaining 3 tablespoons of oil over medium-high heat. Add the onion, peppers and garlic and cook, stirring frequently for 8 to 10 minutes until softened. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomatoes and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes until the sauce thickens. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season to taste with salt and pepper.

Thinly slice the pork and arrange on a platter. Spoon the sauce on top. Garnish with chopped parsley and serve.

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