Pork tenderloin is a delicious and tender cut of pork. You might be worried about price considering how much a beef tenderloin costs. But compare the pork to some nice pork chops and you’ll see there isn’t much of a difference. Since the meat is so lean I use a butter sauce to moisten things.
Pork Tenderloin with Grilled Red Capsicum
This delicious and tender cut of pork goes nicely with the capsicum and a smooth/rich sauce of butter and balsamic vinegar.
Browning the tenderloin before finishing in the oven seals the juices in to keep as much moisture as possible. My method is to use the same pan on the stovetop and in the oven so a cast iron skillet is the best possible tool. If you don’t have one many pans can handle oven heat up to a certain point if you check with the manufacturer.
Season the pork with salt & pepper or seasoned salt.
- Preheat the oven to 200C (400F)
- One pork tenderloin approx. 400 – 500 grams (1 to 1 1/2 pounds)
- 1 cup roasted red capsicum (bell pepper), roughly chopped. (I use the ones sold in jars. If you can make your own, great!)
- 4 Tbl butter
- 1 Tbl vegetable oil (I use canola oil)
- 1 Tbl balsamic vinegar
Heat the skillet over high heat until very hot. Add the vegetable oil and 1 Tbl of the butter. When the butter is melted add the tenderloin and brown well on all sides (including the ends). Remove from heat. Add the capsicum and distribute evenly. Put the skillet into the preheated oven and cook for 20-25 minutes. You want the internal temperature of the pork to reach 60C (140F).
Remove the skillet from the oven and add the remaining butter and balsamic vinegar. Spoon the sauce over the pork several times. Remove the pork to a cutting board and cut into thick slices.
Plate by placing the capsicum with the pork slices on top and baste with the sauces from the pan. My pictures showed this served with green beans and my rice & orzo pilaf.