Pork Tenderloin with Roasted Red Peppers and Leeks
- Yield 4 servings
- Prep 5 mins
- Cook 15 mins
Roasted leeks give a whole new flavor to pork tenderloin.
Serve this tender pork with egg noodles cooked with garlic.
- 1 cup canned less-sodium, fat-free chicken broth
- 1 garlic clove, pressed
- 2 tablespoons tomato paste
- 1/2 teaspoon dried sage
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarse ground black pepper
- 1 pound pork tenderloin, cut crosswise into 8 slices and flattened to about 1-inch
- 1 tablespoon seasoned dry breadcrumbs
- 2 tablespoons extra-virgin olive oil, divided
- 2 medium leeks, thinly sliced (about 1 1/2 cups)
- 2/3 cup thinly sliced roasted red peppers (from a jar)
- In a medium bowl whisk broth, garlic, tomato paste, sage, salt and pepper. Coat pork with breadcrumbs.
- In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add pork; cook 3 minutes or until golden brown on both sides. Remove to a plate.
- Add remaining 1 tablespoon oil to pan, reduce heat to medium-low; add leeks and cook 2 minutes, stirring occasionally, or until wilted. Return pork to skillet; add red peppers and broth mixture. Cover and bring to a simmer, reduce heat, and simmer 8 minutes or until pork is cooked through.
Recipe by Jean Kressy.