Porky Goes South

Just think...oven roasted pork tenderloin with a sauce that tastes like it just came out of a kitchen nestled in southern Italy. The flavors are robust and so decadent. Porky will be singin' a new tune!

Now, I am a huge believer in pork tenderloins. For one, they are so easy and so full of their own flavors. Basically, it's a meat that can speak for itself. They even come in various marinades for busy nights..no sauce necessary. I do love making a variety of sauces to drizzle over it for some pizazz but have grown weary of other members of the pork family. To be frank, I HATE pork chops. Mom used to try and make me eat them growing up, and I just never wanted it. Sorry mom...

In my own cooking adventures, to my mom's defense, I have decided that there is NO WAY to make it tender. I am now accepting advice from others out there who know how to make this cut tender. I have grilled it, baked it and "parmesan-ed" it in a pan, but to no avail.

Pork tenderloin, however, is a much fattier cut. Although, I do recommend trimming some of the fat off to stay as healthy as possible...it adds so much flavor. Today I paired it with orzo tossed in a roasted tomato vinaigrette. Both recipes are my rendition of Giada's original recipe.

Enjoy this one!

Pork
* 3 (1-pound) pork tenderloins, trimmed
* 3 tablespoons olive oil
* Kosher salt and freshly ground black pepper

Sauce
* 3 tablespoons olive oil
* 1/2 small onion, diced
* 1/2 medium red bell pepper, cored, seeded and diced into 1/2-inch pieces
* 1/2 medium yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
* 1/2 medium orange bell pepper, cored, seeded and diced into 1/2-inch pieces
* 3 cloves garlic, minced
* Kosher salt for seasoning, plus 2 tablespoons
* Freshly ground black pepper
* 1 cup red wine, such as syrah or cabernet sauvignon
* 2 tablespoons smoked paprika
* 1 (15-ounce) can tomato puree
* 1 dried bay leaf


For the pork: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Rub 1 tablespoon oil over the pork and season with salt and pepper. In a large skillet or Dutch oven, heat the remaining 2 tablespoons oil over high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to a 13-by-9-by-2-inch glass baking dish and roast for 25 to 30 minutes until a meat thermometer inserted into the thickest part of the pork registers 165 degrees F. Allow the pork to rest for 10 minutes.

For the sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper. Cook, stirring frequently for 8 to 10 minutes until softened. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomatoes and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes until the sauce thickens. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste.