Roasted Pork with Bell Pepper

Instructions

1. 1

   Preheat your oven to 425°F. Pat the pork tenderloin dry with paper towels, then rub all over with 1 tablespoon of olive oil, salt, and black pepper.

   Tip: Dry meat ensures better browning and a more flavorful crust.

2. 2

   Heat a large oven-safe skillet over medium-high heat. Sear the pork for 3-4 minutes on each side until golden brown, then transfer to a plate.

   Tip: Use an oven-safe skillet so you can move it directly into the oven without transferring.

3. 3

   In the same skillet, add 2 tablespoons of olive oil and sauté the minced garlic for 1 minute until fragrant. Add the bell pepper strips and red onion wedges, cooking for 5 minutes while stirring occasionally.

   Tip: Don't overcrowd the pan; let vegetables caramelize slightly for deeper flavor.

4. 4

   Return the pork to the skillet, nestling it among the peppers. Pour the chicken broth around the meat and drizzle with balsamic vinegar. Arrange fresh rosemary and thyme sprigs on top.

   Tip: The broth will create a flavorful sauce and keep the meat moist during roasting.

5. 5

   Transfer the skillet to the preheated oven and roast for 18-22 minutes, until the pork reaches an internal temperature of 145°F when measured at the thickest part.

   Tip: Use a meat thermometer to avoid overcooking; pork is best served slightly pink inside.

6. 6

   Remove from the oven and let the pork rest for 5 minutes before slicing. Spoon the pan vegetables and sauce over the sliced pork.

   Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.