You are here: Home » Recipes » Pork Tenderloin with Roasted Red Peppers and Leeks Pork Tenderloin with Roasted Red Peppers and Leeks Kitchen Tested Yield 4 servings Prep 5 mins Cook 15 mins Roasted leeks give a whole new flavor to pork tenderloin. PrintEmail Serve this tender pork with egg noodles cooked with garlic. Ingredients 1 cup canned less-sodium, fat-free chicken broth1 garlic clove, pressed2 tablespoons tomato paste1/2 teaspoon dried sage1/4 teaspoon kosher salt1/8 teaspoon coarse ground black pepper1 pound pork tenderloin, cut crosswise into 8 slices and flattened to about 1-inch1 tablespoon seasoned dry breadcrumbs2 tablespoons extra-virgin olive oil, divided2 medium leeks, thinly sliced (about 1 1/2 cups)2/3 cup thinly sliced roasted red peppers (from a jar) Instructions 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.