Better Homes & Gardens
Roasted Pork Tenderloin with Red Pepper Pesto
A no-fuss red pepper pesto tops this oven-roasted pork tenderloin rubbed with smoked paprika, garlic and fresh oregano.
Total cook time
- 5 cloves garlic, divided,
- 2 tablespoons snipped fresh oregano,
- 1 teaspoon smoked paprika,
- ¼ teaspoon salt, divided,
- ¼ teaspoon ground black pepper, divided,
- 1 pound pork tenderloin, trimmed,
- 3 - 4 tablespoons olive oil, divided,
- 3 large red sweet peppers, cut into wedges,
- Fresh oregano,
Preheat oven to 425°F. Thinly slice 3 cloves garlic. In a small bowl combine sliced garlic, oregano, smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Brush pork with 1 tablespoon olive oil; press garlic mixture onto all sides. Place on a rack in a shallow roasting pan.
Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer registers 145°F. Cover with foil; let stand 5 minutes.
Meanwhile, heat a large nonstick skillet over medium-high heat. Add pepper wedges. Cook 8 to 10 minutes, turning occasionally until peppers are well-browned. Remove from heat.
Transfer a third of the peppers to a blender or food processor. Mince the remaining 2 cloves garlic, add to the peppers with remaining 3 tablespoons olive oil. Process until almost smooth. Add additional oil, if necessary, to create pesto-like consistency. Serve pork with red pepper pesto and roasted pepper wedges. Sprinkle with fresh oregano.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.