Pork Tenderloin: with Peppers & Balsamic Vinaigrette
Source: South Beach Recipe
Phase 1 Recipe
This is an entire meal; serve with fresh Italian or French bread dipped in a little olive oil, drizzle a little balsamic vinegar, sprinkle some fresh pepper, dried basil and fresh parmesan cheese on top of oil and balsamic mixture. Dip bread.
Ingredients
- 1 pork tenderloin (to serve 4 people)
- 1 Tbls. extra virgin olive oil
- 2 cloves garlic, minced
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 2 c. red cabbage, thinly sliced
- 2 ribs celery, thinly sliced
- 1 medium red onion, thinly sliced
- 1/4 t. ground black pepper
- 1/2 t. salt
- balsamic vinaigrette dressing (I use Paul Newman’s)
- 1 pkg. mozzarella cheese, shredded
Instructions
Rub pork tenderloin with olive oil and garlic; place in a baking dish, and marinade all day.
When ready to start cooking, preheat oven to 350 degrees and place pork in oven. Bake for about 40-45 minutes or until meat thermometer reaches 160 degrees.
While pork is baking, coat bell pepper strips with a little olive oil and salt and pepper them. Place in baking dish and put in the oven after pork has been in the oven about 20 minutes (you will need about 30 minutes of baking time for the peppers to get roasted).
When pork is done, remove from oven and tent with foil for about 10 minutes; then slice into medallions.
About 5 minutes before you take the pork out of the oven, warm about 1 tablespoon olive oil in a medium skillet. Sauté the cabbage, red onion, celery, salt/pepper in the oil. Cook stirring frequently for about 10 minutes, or until tender. Add a little more oil if needed.
When ready to serve, divide the cabbage mixture among 4 plates. Place about 4 pork medallions on top of cabbage, spoon some of the pepper mixture on top of pork, drizzle with the balsamic vinaigrette dressing and sprinkle with a little mozzarella cheese.
NOTE: Serves 4