Pork Tenderloin with Red Pepper Sauce

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 380.6
  • Total Fat: 17.0 g
  • Cholesterol: 139.7 mg
  • Sodium: 440.6 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 47.1 g

View full nutritional breakdown of Pork Tenderloin with Red Pepper Sauce calories by ingredient

Number of Servings: 6


    2 lbs Pork Tenderloin, sliced diagonally 1/2 inch thick
    2 tbsp olive oil
    3 green onions (or 2 tbsp chopped shallots)
    2 garlic cloves minced
    1 red pepper, thinly sliced
    1 tbsp chopped fresh basil (or 1 tsp dried)
    3/4 cup chicken broth
    1 cup light Ricotta cheese
    2 tbsp dijon mustard
    salt and pepper to taste


In frying pan, heat up 1 tbsp of olive oil on medium/medium high heat. Add half the garlic, until fragrant, (about 1 minute), add red peppers, mix to coat then add basil. Cook on medium high heat for 3 minutes. Remove peppers from pan and add to food processor (or blender). Let cool.

Add remaining olive oil in pan. Add remaining garlic, green onions and cook for about one minute. Add pork and cook approx 4 minutes on each side, or until pink inside. In the mean time, add ricotta cheese and Dijon mustard to food processor mix until all ingredients are well blended.

Once pork is cooked, add chicken broth to pan , scraping the bottom of the pan, then add in the red pepper mixture. Increase heat to high and mix well until sauce is reheated and the meat is covered by the sauce. Serve on steamed Basmati rice.

Makes 6 servings (approx 3-4 pieces of pork per servings)

Number of Servings: 6

Recipe submitted by SparkPeople user GMARCIL.