Pork Tenderloin with Fire Roasted Red Pepper Sauce

Given the choice, in my next life, I would be a hammerhead shark. First of all, how AWESOME would I look? I'd have impeccable eye sight, and I'd be quite nimble. Fresh seafood for dinner every day doesn't sound like a bad deal. People would admire me as much as they feared me. Mhmm. The dream.

While these are all reasonable thoughts to have during Shark Week, one thing that would NOT rock about being a hammerhead shark would be lack of THIS delicious meal in my life. In my belly, all day.

Pork Tenderloin with Fire Roasted Red Pepper Sauce is a simple dinner that is dressed to impress. This sauce -- oh baby! -- it is smokey and slightly sweet, the perfect compliment to a perfectly roasted pork tenderloin, golden brown on the outside and juicy on the inside.

I love pork as an interesting alternative to chicken. You can get a lot of pork for not a lot of bucks, which is a huge plus! With a pork tenderloin, my favorite preparation goes something like this: season with salt, pepper, paprika and onion powder --> sear on all sides in a screamin' hot cast iron skillet --> roast in the oven until the inside temperature reaches 160 degrees.

Of course, I will never make a pork tenderloin again without this rich, delicious red pepper sauce. I poured it over my entire plate, self control is not an option here. I can't think of too many things I WOULDN'T slather in it! And isn't the color just gorgeous? I'm craving a big bite of this dinner just thinking about; time to put pork tenderloin and  roasted red pepper sauce on your dinner menu this week!

Here's what you need for Pork Tenderloin with Fire Roasted Red Pepper Sauce* (Print Recipe!)

1 3-pound pork tenderloin
1 1/2 teaspoons paprika
1 teaspoon onion powder
vegetable oil
salt and pepper to taste
1 8-oz jar fire roasted sweet red peppers, including liquid
1 teaspoon white vinegar
1 tablespoon ketchup
juice of 1/2 a lemon
couple dashes Worcestershire sauce
1 clove garlic, peeled
1 teaspoon sugar

Here's what you do

Heat a cast iron skillet over medium heat and preheat the oven to 375 degrees. Pat the pork dry with a couple of paper towels--this will help sear the outside. Rub the paprika, onion powder, salt and pepper all over the surface.

Add 1 to 2 teaspoons of oil to the pan and swirl to coat. Sear the pork on all sides, about 2 to 3 minutes per side until golden brown. Transfer to the oven and cook for 15 to 20 minutes, or until a meat thermometer reads 160 degrees in the thickest part of the tenderloin. Remove from the oven and let the pork rest for 10 minutes.

While the pork is cooking, combine the remaining ingredients in a food processor and puree until smooth. Transfer to a small saucepan and cook over medium low heat, stirring often, for 10 to 15 minutes until thickened.

Slice the pork tenderloin into medallions and spoon a generous amount of the red pepper sauce over the top. Serve with rice and vegetables of choice.

*Gas Stove Girl Original Recipe