Pork tenderloin is one of our favorite cuts of meat. It’s lean and, as the name states, very tender. We’ve shared a few different pork tenderloin recipes, and this one fits in so well. I love sausages with peppers and onions, which inspired this dish. I love serving this family style with pork on top of peppers and onions. It’s stunning on the table. For more recipes like this, see our pork tenderloin with apples or this simple, juicy pork tenderloin. We also have these skillet pork chops, which would be just as good with peppers and onions.
Key Ingredients
Pork Tenderloin: I use two pork tenderloins (or pork fillet if you’re in the UK) for this recipe. If you see silvery skin on the meat, trim it with a knife. This recipe also works nicely with thick pork chops. Mustard and Thyme: After searing the pork in a skillet, I brush it all over with a mixture of whole grain mustard, fresh thyme leaves, and pepper. Peppers, Onions, and Garlic: I roast the pork on a bed of sliced bell peppers and onions. I prefer red, orange, or yellow peppers for color.
How to Make Pork Tenderloin with Peppers
Everything for this easy meal happens in the same pan. You’ll start by searing the tenderloins so they are browned on all sides. You do not need to cook them completely (that will happen later in the oven). When the pork is brown on all sides, remove it from the pan and add more flavor with mustard, thyme, and black pepper. Adding these after browning makes sure they don’t burn. Leave the pork to the side, and then briefly cook sliced bell peppers and onions with some garlic and more herbs. When they are soft and taking on some color, place the pork tenderloins on top and roast them in the oven until they are cooked to 145°F in the middle. Let the pork rest before serving and enjoy! They are especially good with a side of mashed potatoes an sauerkraut! 1 tablespoon vegetable oil 1 tablespoon butter 2 medium onions, sliced 3 bell peppers, sliced 1 tablespoon minced garlic cloves (3 cloves) 1 tablespoon whole ground mustard or Dijon mustard 1 tablespoon chopped fresh thyme leaves Salt and fresh ground pepper 2Trim each tenderloin of any silver skin (this can be tough when cooked). Use a small, sharp knife, sliding the blade underneath the silver skin and then outward to remove it. 3Pat the pork dry with paper towels and season with 1 teaspoon of salt. 4Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over, 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through). 5Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions. Cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes. 6Use a pastry brush (or use your fingers) to rub the seared pork with mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon). 7Place the seared pork tenderloins on top of the onions and bell peppers, then slide the pan into the oven. Roast for 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145°F. 8Transfer the tenderloins to a large plate and cover with aluminum foil. Let rest for about 5 minutes. 9To serve, slice the pork into 1-inch slices, then serve on top of the onions and peppers.
