Recipe by Justin Burris
"Pork tenderloin cut into strips cooked in delicious seasoned tomatoes, bell peppers, onions, basil and garlic."
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1 (1 1/2 pound)
lean pork tenderloin, cut into thin strips
1 (14.5 ounce) can
diced tomatoes and green chiles
1 1/2 teaspoons
1 1/2 teaspoons
freshly ground black pepper
1 1/2 cups
thinly sliced green bell pepper
Great way to use leftover pork tenderloin! I reversed the order of things since the meat was already cooked. I sautéed the onions and green peppers (in olive oil instead of butter) and then I dumped in the tomatoes and the chopped up pork and let it simmer. I wanted it a little more saucy to serve over pasta so I added two, 8 oz cans of tomato sauce. Great dish!! I realize I didn’t follow the recipe exactly so I thank you for the idea!
Way too much black pepper! That's what made it too spicy. I thought mild chilie tomatoes would make it less spicy as some reviewers said it was too spicy, but it was the pepper that made it that way. So, I had to drain off the pork and tomtoes and added it to mashed potatoes to take away the "burn you lips" flavor, and the final dish was EXCELENT! Me, my husband and my 3 and 1 year old boys loved it. If you make this, season to tast with the pepper.
This was REALLY good! I omitted the green chilis and doubled the tomatoes because I'm a "saucey" kind of gal. If you plan on eatting this over rice or pasta, I suggest using double also. If you plan on eatting it plain, then just follow the recipe.
Great recipe!! I add another can of tomatoes for xtra sauce and serve over rice. Also, if I don't have peppers on hand, I sub with italian style diced tomatoes and turns out just as good.
My husband found this recipe and made it himself for supper. Super easy and super delicious!! The only thing we would change is increase the amount of garlic. He also just add the peppers and onions in with the tomatoes instead of cooking them separately. Our children loved it as well. Leftovers would be great in tortillas wraps, if there were any!
Excellent, easy, very flavorful. I'm doing south beach diet and it fits the bill. I used canola oil instead of butter and used some red and green peppers. Served on top of whole wheat angel hair pasta. My kids even ate it. This would probably work well in the crock pot too. Maybe next time I'll try it there.
This is really good but is it ever spicy! That was even with adding more tomatoes and sauce. One problem I had was the garlic burned really fast and although it didn't affect the overall taste, the whole dish had a really burned smell to it. Next time, I would just add the garlic in with the sauce. I sauteed the meat and garlic then put it all in a slow cooker. I then put the can of domatoes with green chilies in the pan, along with another can of diced tomatoes seasoned with oregano and basil, an 8 oz. can of tomato sauce, and a little water. I added all the other ingredients, except the green bell pepper, because I didn't have any. Cooked it on low for 10 mins., then added it all to the slow cooker. I slow cooked it on low for about 6 hrs. and served it over angel hair pasta.
I used boneless pork chops. I sauteed the onion and pepper in butter, removed from the pan, then fried the chops, finally adding everything back to the pan and cooking through. We didn't think it was too spicy. I only added 1t of salt and pepper, and the dish was plenty flavorful.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Tenderloin with Tomato and Pepper Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 264
** Calories from Fat: 75
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