Pork Tenderloin with Tomato and Pepper Sauce

Pork Tenderloin with Tomato and Pepper Sauce

31

"Pork tenderloin cut into strips cooked in delicious seasoned tomatoes, bell peppers, onions, basil and garlic."
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Ingredients

1 h 30 m servings 264 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1385 mg
  • 55%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large skillet, melt butter over medium-high heat. Stir garlic into sizzling hot butter, and then arrange as many sliced pork tenderloin strips as you can fit into the pan. Cook, turning occasionally, until browned on both sides. Remove from pan; set aside. Repeat with any remaining pork tenderloin strips.
  2. Return all pork tenderloin strips to pan. Stir in tomatoes and season with basil, salt, and pepper. Cook until mixture comes to a boil, then reduce heat to low, and cover.
  3. Meanwhile, heat water in a nonstick skillet over medium heat. Cook peppers and onion in boiling-hot water until vegetables are tender-crisp. Stir into pork tenderloin and tomatoes. Continue cooking until pork tenderloin strips are no longer pink, about 50 to 60 minutes.

Reviews

31
  1. 36 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 th...

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 ...

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 ...

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 o...

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 h...

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...

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...

I was looking for a recipe that would use up some leftover pork tenderloin as well as green chiles and tomatoes. This fit the bill perfectly. Came together very easily. Negative side: It is very...

I agree with others that said this was pretty spicy with the chiles. I added a dollop of sour cream. Next time, I would probably use plain tomatoes and omit the chiles. I was lazy and just br...