Roasted Pork Tenderloin with Red Pepper Pesto

By courtneyepowell

Ingredients

• 3 cloves garlic, cut into thin slivers
• 2 T snipped fresh oregano
• 1 t smoked paprika (not regular paprika)
• 1 1-lb pork tenderloin
• 4 T olive oil
• 3 large red sweet peppers, cut into wedges
• 2 cloves garlic, minced
• Fresh oregano

Details

Servings 4

Preparation

Step 1

Preheat oven to 425. In a small bowl combine slivered garlic, oregano, smoked paprika, ¼ t salt and ¼ t ground black pepper. Brush pork with 1 T of the oil; press garlic mixture evenly onto all sides. Place on a rack in a shallow roasting pan.

Roast, uncovered, for 25-30 mins or until an instant-read thermometer registers 145. Cover with foil; let stand 5 mins.
Meanwhile, heat a large nonstick skillet over med-high heat. Add pepper wedges. Cook 8-10 mins, turning occasionally until peppers are well browned. Remove from heat.

Transfer a third of the peppers to a blender or food processor. Add minced garlic and remaining 3 T olive oil. Process until almost smooth. Add additional oil, if necessary, to create pesto-like consistency. Season to taste with salt and ground black pepper. Serve pork with red pepper pesto and roasted pepper wedges. Sprinkle with fresh oregano.