Pork Tenderloin with Bell Peppers and Mushrooms
with marinara sauce

Name: Pork Tenderloin with Bell Peppers and Mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Bell peppers, any color, chopped; 8 oz Artichokes, frozen or canned, chopped; 12 oz Mushrooms, any button, sliced ( look for pre-sliced); 1 1/2 lbs Pork tenderloin; 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 cup Stock, any type; for baking Foil; 1 tsp Arrowroot powder; 1 tsp Mustard, Dijon; 2 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 1 tsp Oregano, dried; 1 can Tomatoes, crushed (14 oz / 397 g); 1 tsp Vinegar, red or white wine

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Pork Tenderloin with Bell Peppers and Mushrooms

This paleo-friendly meal has all the components of a red-sauce Italian classic.
Smarts: If you like spice, feel free to add some red pepper flakes to the marinara. It will give the sauce an arrabbiata feel.

Ingredients

Metric

Servings:

Pork Tenderloin with Bell Peppers and Mushrooms:

Bell peppers, any color - 2 , chopped
Artichokes, frozen or canned - 8 oz , chopped
Mushrooms, any button - 12 oz , sliced ( look for pre-sliced)
Pork tenderloin - 1 1/2 lbs
Oil, cooking - 1 Tbsp + 1 Tbsp
Stock, any type - 1/2 cup
Foil - for baking
Arrowroot powder - 1 tsp
Mustard, Dijon - 1 tsp

Marinara with Garlic and Oregano:

Garlic - 2 cloves , chopped
Oil, cooking - 1 Tbsp
Tomato paste - 2 Tbsp
Oregano, dried - 1 tsp
Tomatoes, crushed (14 oz / 397 g) - 1 can
Vinegar, red or white wine - 1 tsp

Prep

Bell peppers / Artichokes / Garlic - Prep as directed. (If using frozen artichokes, defrost first; if using canned, drain and rinse.) Store separately. (Can be done up to 5 days ahead)
Make marinara - Heat a saucepan over medium heat. Add cooking oil (portion for marinara) and garlic to heated oil. Saute for 1 minute. Stir in tomato paste and oregano. Add crushed tomatoes and vinegar. Simmer for 2 minutes to let flavors come together. Taste and season with some salt. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)
Pork - Lightly season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

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Make

Heat oven to 425F / 218C.
Heat a skillet over medium-high heat. Add first part of cooking oil (for pork) and then bell peppers and mushrooms to heated oil. Saute until vegetables are tender, ~5 minutes. Season with some salt and pepper and set aside.
Return pan to heat and add second part of cooking oil (for pork). Sear pork on both sides for 2 to 3 minutes each, until golden brown. Pour stock into skillet, cover loosely with foil, and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C degrees.
When pork is cooked, transfer to a cutting board (leave cooking liquid in the skillet) and let rest, covered with foil, for 10 minutes.
Return skillet with cooking liquid to heat. Add arrowroot powder and mustard to cooking liquid while whisking. When cooking liquid thickens slightly, stir in bell peppers, mushrooms, and artichokes. Saute until everything is heated through, ~1 minute more.
Slice pork and serve over sauteed vegetables. Spoon marinara over top. Enjoy!

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