Pork Tenderloin with Padrón Peppers

Name: Pork Tenderloin with Padrón Peppers
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 pork tenderloin, large; 1 bell pepper, of Padrón; 1 glass white wine; 1 teaspoon cornstarch; 1/3 glasses water; 2 tablespoons olive oil

Nutrición y Cocina

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

Published: 26-05-2017

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.

Energy

113.8

kcal

5.69%

Carbohydrate, by difference

1.9

0.63%

Protein

9.7

19.4%

Total lipid (fat)

5.5

8.46%

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100

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Provided by

Pork Tenderloin with Padrón Peppers

Ingredients

Preparation

Nutritional information

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