Pork tenderloin baked with sweet pepper
2 servings
25 minutes
Pork tenderloin baked with sweet peppers is an elegant dish of French cuisine that embodies simplicity and sophistication. The aroma of fresh herbs, rich notes of bell pepper, and tender, juicy meat create a delightful symphony of flavors. Legend has it that such recipes originated in France as a way to highlight the natural taste of meat with minimal seasoning. Searing in a hot pan seals in the juices while baking in the oven perfects the texture. This dish pairs wonderfully with light red wine, creamy mashed potatoes, or a fresh salad. It can be served for a cozy family dinner or a formal reception, as its elegance and richness of flavors make it truly versatile.
1
Cut the bell pepper into slices.
- Sweet pepper (capsicum): 1 piece
2
Grease the cut with oil.
- Olive oil: 4 tablespoons
3
Sprinkle with dried basil and black pepper on top. Add a little salt.
- Dried basil: 0.5 teaspoon
- Ground black pepper: pinch
- Salt: to taste
4
Flip and season with chili pepper and salt.
- Chili powder: pinch
- Salt: to taste
5
Place the cut on a dry hot skillet.
- Pork tenderloin: 400 g
6
Season the pepper with the same spices and coat it with oil.
- Dried basil: 0.5 teaspoon
- Ground black pepper: pinch
- Sweet pepper (capsicum): 1 piece
- Olive oil: 4 tablespoons
7
Once one side of the cut is browned, flip it.
8
Fry on both sides for 3-5 minutes.
9
Then fry on the last side.
10
Transfer the meat to a dish along with the bell pepper. Place the dish in the oven for 15 minutes at 200 degrees.
- Pork tenderloin: 400 g
- Sweet pepper (capsicum): 1 piece
