Pork Tenderloin with Padrón Peppers
This pork tenderloin recipe is ideal for lunchtime, accompanied by a first course with pasta, rice, or couscous; with a higher content of complex carbohydrates. If this pork tenderloin were consumed at dinner, it could be accompanied by a starter like a salad or served with a baked potato.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
4
Servings
- 2 pork tenderloin, large
- 1 bell pepper, of Padrón
- 1 glass white wine
- 1 teaspoon cornstarch
- 1/3 glasses water
- 2 tablespoons olive oil
Preparation
20 mins
30 mins
Low
- Heat the pan to sear the tenderloin on all sides. Once ready, set the tenderloin aside and preheat the oven to 180ºC.
- Sauté the garlic with a little oil. Once golden, remove from heat and gradually add the wine. Return to heat to bring the wine to a boil.
- Dissolve the cornstarch in the glass of water and add it to the pan after the wine has boiled for 5 minutes. Once it thickens, remove from heat.
- Place the tenderloin in the oven for 5 to 8 minutes depending on your preferred meat doneness.
- Sauté the Padrón peppers in a pan with a little olive oil for about 7-8 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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