Sweet, spicy, and full of muscle-building protein, this pork tenderloin with bell pepper marmalade dish makes it easy for you to get whole-food protein in a variety of convenient ways. If you’re watching your carbs, eat it straight of the plate. For times when you aren’t as carb conscious, portion it out over garlic bread, which is my personal favorite and described in the instructions below. It also makes a great topper for nachos or taco filling. No matter what your preference, it’s hard to go wrong with these.
Ingredients
2 tbsp Grapeseed oil
3 lbs Tenderloin
½ cup Roaster Garlic Pepper
1 red onion (diced)
1 red bell pepper (diced)
1 orange bell pepper (diced)
½ cup honey
½ cup red wine vinegar
2 tbsp tabasco sauce
½ cup cranberry sauce
4 tbsp butter (for garlic bread)
2 oz extra virgin olive oil (for garlic bread)
4 cloves garlic, minced (for garlic bread)
1 baguette (cut into 1/2-inch slices) (for garlic bread)
Directions
Preheat oven to 350 degrees.
Heat grapeseed oil in large sauté pan and sear pork on all sides.
Transfer pork to roasting pan, rub with garlic pepper, and roast in oven until tender, 45–60 minutes. Allow pork to rest 8–10 minutes before slicing.
While pork is in oven, heat onions and peppers in hot skillet (dry, no oil) for 3 minutes—removing liquid by “sweating them down.”
Add honey, vinegar, wine, hot sauce, and cranberry sauce. Stir well. Reduce over medium-low heat until no liquid remains and marmalade is thick.
Slice pork and assemble appetizers by layering a pork medallion and a small amount of marmalade on garlic bread. You can also enjoy as dip, entrée, or sandwich.
For the garlic bread: Melt butter in olive oil over low heat. Add garlic and cook until soft. Assemble bread slices on baking sheet and spoon garlic mixture onto each. Lightly toast bread in oven while pork sits.
Each slice of garlic bread adds 18g carbs, 7g fat and 4g of protein.
