Monday, February 18, 2013

Pork Tenderloin with Roasted Red Pepper Sauce

Pork Tenderloin with Roasted Red Pepper Sauce
1 teaspoon olive oil
1/4 cup sweet onion, diced
1 clove garlic, chopped
2 red peppers, roasted or jarred and drained
2 sprigs of fresh thyme
2 Tablespoons balsamic vinegar
1 Tablespoon honey
1-2 Tablespoons of cream
1 pork tenderloin, in 1 1/2 inch slices
salt and fresh ground pepper
3 Tablespoons, flat leaf parsley, chopped

In a medium saucepan,  heat olive oil and add sweet onion, garlic, peppers and thyme, cook until vegetables are softened, not browned. Take out thyme sprigs and discard.
Add balsamic vinegar and reduce by half. Stir in honey, check seasonings and add cream. Blend to desired consistency, I chose to keep mine a little chunky for a rustic sauce.
Season pork tenderloin slices with salt and pepper and cook in a saute pan over high heat, about 2 minutes on each side, or until inside temperature reaches 150F. Set aside.
Put a layer of red pepper sauce on the plate, top with pork tenderloin and top with additional sauce. Sprinkle with parsley.

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