Sunday Supper & More

Spice-rubbed pork tenderloins with mushrooms and peppers

(Food Styling/Sheryl Julian And Catherine Smart; Wendy Maeda/Globe Staff)
By Lisa Zwirn
Globe Correspondent / October 20, 2010

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Serves 4

1 tablespoon light brown sugar
1/2 teaspoon chipotle powder
1/2 teaspoon chili powder
1/2 teaspoon kosher salt, or more to taste
1/4 teaspoon black pepper, or more to taste
2 large pork tenderloins (2 pounds total)
2 tablespoons olive oil
2 bell peppers (red, yellow, or orange), cored, seeded, cut into 1/2-inch strips
1 pound cremini mushrooms, sliced
1 tablespoon chopped fresh thyme
Extra sprigs fresh thyme (for garnish)
1. Set the oven at 450 degrees.

2. In a small bowl, combine the sugar, chipotle and chili powders, salt, and black pepper. Use paper towels to pat the pork dry.

3. Set the tenderloins in a roasting pan. With kitchen string, tie the narrow end of the tenderloins to the thick ends. Sprinkle the loins with the spice mixture.

4. Transfer the pan to the oven. Roast the pork for 15 minutes or until a meat thermometer inserted into the thickest part of the meat registers 140 degrees for pink pork. Continue cooking for 5 minutes if you want well done meat.

5. Transfer the pork to a cutting board and let it rest, loosely covered with foil, for 5 minutes. (Reserve 1/2 a tenderloin for the ragout.)

6. Meanwhile, in a large skillet over medium heat, heat the oil. Add the peppers, salt, and black pepper. Cook, stirring often, for 5 minutes.

7. Turn the heat to medium-high. Add the mushrooms and thyme. Cook, stirring often, for 8 minutes, or until the mushrooms and peppers are golden. (Set aside 3/4 cup of the mixture for the ragout.)

8. Slice the pork on the diagonal. Garnish with the pepper mixture and extra thyme.