Ingredients

The following ingredients have 4 Servings
  • 1 Tbs vegetable oil
  • 1 to 1.25 lb pork tenderloin
  • ½ tsp cracked pepper
  • 1 tsp salt
  • ½ tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 Tbs crushed garlic
  • 3 cups red (yellow and green bell peppers)
  • 1 Tbs all purpose flour
  • 1 cup chicken stock
  • Salt and pepper to taste

Instruction

  • Preheat oven to 425°F.
  • Heat the vegetable oil in a large ovenproof skillet over medium-high heat,
  • Add 1 tablespoon oil to pan; swirl to coat. Combine the salt, pepper, garlic powder and thyme in a small bowl, and sprinkle pork with salt, pepper, garlic powder and thyme.
  • Add pork tenderloin to the skillet and brown on all sides.
  • Cover skillet with oven safe lid and bake at 425°F for 10 minutes.
  • Meanwhile, cut bell peppers into strips, sprinkle with salt and pepper, and the garlic and add to the skillet with the pork.
  • Cook pork and vegetables together, until vegetables are soft, and the pork is cooked (thermometer needs to read 145°F), about 10-15 minutes.
  • Remove skillet from oven, and remove pork and vegetables to a plate, and keep warm.
  • Place the skillet on the stove, and heat to medium high.
  • Sprinkle the surface with the flour and whisk in the chicken stock gradually. Season with salt and pepper and cook until gravy is thickened.
  • Slice the pork tenderloin and pour gravy over the top.
  • Devour.