Pork Tenderloin with Bell Peppers and Avocado Mash

October 2011
Pork Tenderloin with Bell Peppers and Avocado Mash

by 6 people

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Go casual! If youre in the mood, servethis meal as fajitas: Just cut the meatinto strips and add tortillas for wrapping.

Makes: 4 servings

Prep: 15 mins

Cook: 30 mins

  • 3 tablespoons EVOO
  • 1 pound pork tenderloin (in 1 or 2 pieces)
  • Salt and pepper
  • 3/4 cup long-grain white rice
  • 2 cloves garlic, finely chopped
  • 3 bell peppers (mixed colors), thinly sliced
  • 1/2 small red onion, sliced
  • 1/2 lemon, juiced
  • 2 avocados, halved and pitted
  • 2 tablespoons chopped flat-leaf parsley
  1. Preheat the oven to 400 degrees . In a large, ovenproof skillet, heat 1 tbsp. EVOO over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, turning, until browned all over, 5 minutes. Transfer the skillet to the oven and roast until cooked through but still juicy, 10 to 13 minutes for 2 pieces, or 15 to 18 minutes for 1 whole tenderloin. Let rest for 5 minutes before slicing.
  2. While the pork is roasting, prepare the rice according to package directions.
  3. In a medium skillet, heat 1 tbsp. EVOO over medium heat. Add half of the garlic and cook until fragrant, about 30 seconds. Add the bell peppers and onion and cook until the vegetables are crisp-tender, about 5 minutes. Stir in 1 tbsp. lemon juice and season with salt and pepper.
  4. Scoop the avocado flesh into a small bowl. Mash in the parsley, 1 tbsp. lemon juice, the remaining 1 tbsp. EVOO, remaining garlic and salt and pepper to taste.
  5. Serve the pork with the rice, peppers and avocado mixture.
  • Some markets package three colors of bell pepper together for a better price than you would get buying them individually.