Pan-Seared Pork with Red Pepper Sauce
Tender pork tenderloin seared until golden, finished with a quick roasted red pepper pan sauce. Serve with potatoes and sautéed vegetables for a restaurant-quality weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 1 lb pork tenderloin
- 2 whole red peppers
- 2 cups mixed vegetables (cherry tomatoes, zucchini, or asparagus)
Instructions
- 1
Pat pork dry and season generously with salt and black pepper on both sides.
- 2
Heat oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear pork 2 minutes per side without moving until edges are golden and center reaches 145°F.
- 4
Remove pork to a plate; add sliced red peppers and mixed vegetables to the same skillet.
- 5
Cook vegetables 4–5 minutes over medium-high, stirring occasionally, until peppers soften and char slightly.
- 6
Slice pork and return to skillet with vegetables; toss gently and serve hot.
Tools you’ll need
- 12-inch skillet
- meat thermometer
- cutting board
- knife
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