Roast Pork Tenderloin with Peppers & Onions
Submitted by Lilly
Roast pork tenderloin with sweet peppers and onions in a Worcestershire mustard pan sauce. A classic Sunday-dinner sheet pan roast with bold, savory finish.
YIELD
6 servingsPREP
20 minCOOK
45 minREADY
1 hrsPork tenderloin is the lean, tender cut that cooks faster than almost any other roast, which makes it a real weeknight trick. A two- to three-hour soak in olive oil, garlic, and thyme with onion wedges and sweet and green peppers does the flavor building up front. Everything then goes into a hot oven together and dinner is on the table in under 45 minutes.
Roasting the vegetables first for 15 minutes is the move that makes this dish sing. It gives the onions and peppers a head start so they get properly browned and sweet before the pork tenderloin joins the pan. Two tenderloins fit beside them and cook through in 20 to 25 minutes, no longer.
The pan sauce is where it all comes together. Chicken broth, Worcestershire, and mustard boil on the stovetop with the browned bits scraped up, then cornstarch tightens it into a glossy gravy for the platter.
Pro Tips
- Pull the pork at 145°F (63°C) internal. It will carry to 150°F (66°C) while resting and stay juicy and faintly pink.
- Let the tenderloins rest 8 to 10 minutes before slicing. Cut too soon and the juices run onto the board, not into each slice.
- Do not skip straining the sauce. Tiny bits of onion skin and cracked pepper will muddy the texture if you do.
- Whisk the cornstarch slurry into simmering liquid, not boiling. Boiling slurry can seize into lumps.
Variations
- Add a splash of white wine to deglaze the roasting pan before the broth goes in.
- Use Dijon in place of prepared mustard for a sharper bite.
- Scatter a handful of halved cremini mushrooms in with the peppers for extra earthiness.
Ingredients
Directions
Combine pork, onion, garlic, oil and thyme in a large bowl; toss to mix.
Add red and green peppers; toss to mix.
Cover and refrigerate 2 to 3 hours, stirring occasionally.
Let stand 30 minutes at room temperature.
Preheat oven to 425 degrees F.
Salt and pepper meat and vegetables. Transfer just the vegetables and garlic to one large roasting pan or 2 13×9 inch roasting pans, dividing equally.
Roast vegetables in preheated oven for 15 minutes.
Push vegetables to one side.
Add pork, one tenderloin to each pan if using two pans.
Continue to roast just until pork juices run clear - 20 to 25 minutes.
Do not overcook.
Transfer meat and vegetables to a platter; keep warm.
Discard garlic.
If there are any browned bits in the roasting pan(s) place pan over high heat.
Add a little chicken broth and scrape up browned bits from bottom.
Add to medium size saucepan. Add chicken broth, reserving ¼ cup, the Worcestershire and mustard.
Boil for 2 minutes.
Whisk together remaining ¼ cup broth and cornstarch in small bowl until smooth with no lumps.
Slowly whisk cornstarch mixture into sauce. Boil 1 minute until thickened, whisking constantly.
Strain through sieve into a bowl; you should have about 3 cups.
Season with salt and pepper and additional mustard if you wish.
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