Relish the Moment
Garlic-Herb Roasted Pork Tenderloin Slices with Mediterranean Pepper Relish
50 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
We're raiding the Mediterranean pantry for this dinner: tender pork gets a fragrant garlic, oregano, and rosemary crust, then gets the red-carpet treatment with a tangy, roasted pepper relish. You'll learn how to coax flavor from fresh herbs and get a crash course in making a relish that pops.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Line a baking sheet with foil.
- 02In a small bowl, mix 1/4 cup olive oil, garlic, oregano, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to make a paste.
- 03Pat the pork tenderloin dry with paper towels. Rub all over with the herb-garlic paste, pressing gently to adhere. Transfer to one side of the prepared baking sheet.
- 04Toss the bell pepper quarters with 2 tablespoons olive oil and 1/4 teaspoon salt. Arrange on the other half of the baking sheet, skin side up.
- 05Roast pork and peppers for 22 to 26 minutes, until the pork registers 140°F in the center and the peppers are charred and softened.
- 06Transfer pork to a cutting board, tent loosely with foil, and let rest 10 minutes. Meanwhile, slip the skins from the roasted peppers (they should peel off easily), then dice the flesh.
- 07In a medium bowl, combine diced roasted peppers, parsley, lemon zest, lemon juice, red wine vinegar, 1/4 teaspoon salt, and a few grinds of black pepper. Stir to combine.
- 08Slice the pork tenderloin into 1/2-inch rounds. Arrange on a serving platter. Spoon pepper relish generously over the top and serve immediately, with extra lemon wedges if desired.
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