Pork Tenderloin with Roasted Peppers and Mushroom served with Corn, Fresh Mixed Green Salad, and Toasted French Bread
Ingredients
- Pork Tenderloin
- Sherry
- Balsamic Vinegar
- Dried Herbs
- Bell Peppers (all types)
- 3 cloves Garlic
- 1/2 Onion
- 2 Mushrooms
- Olive Oil
Directions:
1. Add sherry and balsamic vinegar in a bowl. Marinade pork loin for at least 30 minutes. Add dried or fresh herbs to taste.
2. While meat is marinading, roast the bell peppers, onion, and mushrooms. Dice the garlic.
3. Heat olive oil in pan and add garlic.
4. Cook pork tenderloin for a few minutes per side. Don’t overcook the meat.
5. Slice the onion and bell peppers and dice the mushroom. Alternatively, in a separate or same pan, add olive oil and cook sliced bell peppers and onion and the diced mushroom.
Serve the roasted peppers, onion, and mushrooms over the pork loin. Serve with rice and side vegetables or salad.
As shown in picture: pork tenderloin with roasted red bell peppers and white mushrooms, buttered corn, fresh mixed green salad with light vinaigrette, and toasted fresh bread.
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