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Oven-Baked Spiced Pork Tenderloin with Peppers
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Filetto di maiale speziato al forno con peperoni
A picture of Oven-Baked Spiced Pork Tenderloin with Peppers.

Oven-Baked Spiced Pork Tenderloin with Peppers

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://www.noifacciamotuttoincasa.it/filetto-di-maiale-speziato-al-forno-con-peperoni/

Today, we decided to use a fairly economical cut, the pork tenderloin. Often this cut is “mistreated” because it is considered “fatty” and “dry.” However, it is quite the opposite; it is a very lean cut, suitable even for those who want to watch their weight, and if cooked well, it is also very juicy and flavorful.

We thought of using a bold spice mix for this recipe to give the meat an intense and slightly spicy character. We used whiskey pepper, smoked salt, and a really special rub designed specifically for pork.

To keep the meat juicy, we opted for a double cooking method: searing in a pan and then baking in the oven. Finally, we completed the dish with peppers and potatoes, perfect sides for pork!

The result is a truly excellent dish. The Pork Tenderloin is crispy and very flavorful on the outside and juicy on the inside. The spice mix makes the meat tasty and well-balanced, and the peppers in two textures make the dish complete without weighing it down. In short, this dish is perfect if you want to enjoy flavorful meat without overdoing it on calories!

A quick and simple dish to prepare, perfect for a quick lunch but also for important dinners!

Until the next recipes!

Pierre and Vivy

https://www.noifacciamotuttoincasa.it/filetto-di-maiale-speziato-al-forno-con-peperoni/

Today, we decided to use a fairly economical cut, the pork tenderloin. Often this cut is “mistreated” because it is considered “fatty” and “dry.” However, it is quite the opposite; it is a very lean cut, suitable even for those who want to watch their weight, and if cooked well, it is also very juicy and flavorful.

We thought of using a bold spice mix for this recipe to give the meat an intense and slightly spicy character. We used whiskey pepper, smoked salt, and a really special rub designed specifically for pork.

To keep the meat juicy, we opted for a double cooking method: searing in a pan and then baking in the oven. Finally, we completed the dish with peppers and potatoes, perfect sides for pork!

The result is a truly excellent dish. The Pork Tenderloin is crispy and very flavorful on the outside and juicy on the inside. The spice mix makes the meat tasty and well-balanced, and the peppers in two textures make the dish complete without weighing it down. In short, this dish is perfect if you want to enjoy flavorful meat without overdoing it on calories!

A quick and simple dish to prepare, perfect for a quick lunch but also for important dinners!

Until the next recipes!

Pierre and Vivy

Read more

Oven-Baked Spiced Pork Tenderloin with Peppers

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://www.noifacciamotuttoincasa.it/filetto-di-maiale-speziato-al-forno-con-peperoni/

Today, we decided to use a fairly economical cut, the pork tenderloin. Often this cut is “mistreated” because it is considered “fatty” and “dry.” However, it is quite the opposite; it is a very lean cut, suitable even for those who want to watch their weight, and if cooked well, it is also very juicy and flavorful.

We thought of using a bold spice mix for this recipe to give the meat an intense and slightly spicy character. We used whiskey pepper, smoked salt, and a really special rub designed specifically for pork.

To keep the meat juicy, we opted for a double cooking method: searing in a pan and then baking in the oven. Finally, we completed the dish with peppers and potatoes, perfect sides for pork!

The result is a truly excellent dish. The Pork Tenderloin is crispy and very flavorful on the outside and juicy on the inside. The spice mix makes the meat tasty and well-balanced, and the peppers in two textures make the dish complete without weighing it down. In short, this dish is perfect if you want to enjoy flavorful meat without overdoing it on calories!

A quick and simple dish to prepare, perfect for a quick lunch but also for important dinners!

Until the next recipes!

Pierre and Vivy

https://www.noifacciamotuttoincasa.it/filetto-di-maiale-speziato-al-forno-con-peperoni/

Today, we decided to use a fairly economical cut, the pork tenderloin. Often this cut is “mistreated” because it is considered “fatty” and “dry.” However, it is quite the opposite; it is a very lean cut, suitable even for those who want to watch their weight, and if cooked well, it is also very juicy and flavorful.

We thought of using a bold spice mix for this recipe to give the meat an intense and slightly spicy character. We used whiskey pepper, smoked salt, and a really special rub designed specifically for pork.

To keep the meat juicy, we opted for a double cooking method: searing in a pan and then baking in the oven. Finally, we completed the dish with peppers and potatoes, perfect sides for pork!

The result is a truly excellent dish. The Pork Tenderloin is crispy and very flavorful on the outside and juicy on the inside. The spice mix makes the meat tasty and well-balanced, and the peppers in two textures make the dish complete without weighing it down. In short, this dish is perfect if you want to enjoy flavorful meat without overdoing it on calories!

A quick and simple dish to prepare, perfect for a quick lunch but also for important dinners!

Until the next recipes!

Pierre and Vivy

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Ingredients

40 minutes
4 servings
  1. 1 1/3-1 3/4 lbspork tenderloin
  2. 2red bell peppers
  3. 2yellow bell peppers
  4. Whiskey pepper
  5. Smoked oak salt
  6. Pulled Pork Rub
  7. 2shallots
  8. Salt and extra virgin olive oil, to taste
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Steps

40 minutes
  1. 1

    Start by preparing the pepper sauce.

    In a saucepan, add 2 tablespoons of extra virgin olive oil and the finely sliced shallots, and let them soften over low heat. Once softened, add the sliced peppers, season with salt and pepper, and if you like, add spices (we used hot chili pepper and thyme).

    At this point, add half a cup of water and cook for about half an hour over low heat until they are softened.

    A picture of step 1 of Oven-Baked Spiced Pork Tenderloin with Peppers.
    A picture of step 1 of Oven-Baked Spiced Pork Tenderloin with Peppers.
    A picture of step 1 of Oven-Baked Spiced Pork Tenderloin with Peppers.
  2. 2

    Meanwhile, take the pork tenderloin and coat it generously with spices (smoked salt, Pulled Pork Rub, and whiskey pepper) to cover it completely.

    A picture of step 2 of Oven-Baked Spiced Pork Tenderloin with Peppers.
  3. 3

    Heat a non-stick pan that can also go in the oven very well, then add a drizzle of extra virgin olive oil and sear the tenderloin for 2 minutes on each side over high heat. Once well-browned, transfer it to a preheated oven at 350°F for 12-15 minutes to cook through.

    A picture of step 3 of Oven-Baked Spiced Pork Tenderloin with Peppers.
    A picture of step 3 of Oven-Baked Spiced Pork Tenderloin with Peppers.
    A picture of step 3 of Oven-Baked Spiced Pork Tenderloin with Peppers.
  4. 4

    Cooking is an important phase; even a few minutes' mistake in cooking the pork tenderloin will make it dry and tough. You can test the cooking by piercing the tenderloin with a long skewer, pressing it slightly near the hole, and if a clear liquid comes out, it's ready. If it still looks bloody, continue for a few more minutes but not too long.

  5. 5

    When the tenderloin is ready, remove it from the oven and let it rest in the pan for 3-4 minutes, allowing the juices to distribute in the meat. After resting, slice the tenderloin into thick slices and serve.

    Separately, blend the peppers, adding a couple of tablespoons of oil while blending to achieve a shinier and smoother sauce.

    A picture of step 5 of Oven-Baked Spiced Pork Tenderloin with Peppers.
    A picture of step 5 of Oven-Baked Spiced Pork Tenderloin with Peppers.
  6. 6

    Serve your Tenderloin on a bed of pepper sauce, complete the dish with julienned peppers (set aside before blending) and roasted baby potatoes!

    A picture of step 6 of Oven-Baked Spiced Pork Tenderloin with Peppers.
    A picture of step 6 of Oven-Baked Spiced Pork Tenderloin with Peppers.
    A picture of step 6 of Oven-Baked Spiced Pork Tenderloin with Peppers.
  7. 7

    A simple and quick dish to prepare to make a Pork Tenderloin truly delicious. The flavors are intense yet very well balanced. The slightly sweet pepper sauce is the perfect base for the juicy and flavorful tenderloin. The spice mix used ensures that this meat expresses all its character without being overshadowed by the spices themselves.

    A picture of step 7 of Oven-Baked Spiced Pork Tenderloin with Peppers.
  8. 8

    A dish that, thanks to the play of textures and flavors, will pleasantly surprise you, honoring this often-mistreated meat... and if you like it, we're sure it will make your guests happy too!

    Enjoy your meal!

    Pierre and Vivy

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Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Published in the US on April 10, 2025 13:04
Como
https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
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