6 servings kosher salt and pepper black freshly ground
6 servings kosher salt for seasoning, plus 2 tablespoons
3 pound pork tenderloins trimmed
3 tablespoons olive oil
1 small onion diced
1 medium orange bell pepper diced cored seeded
1 medium bell pepper diced red cored seeded
1.3 cups red wine such as syrah or cabernet sauvignon
2.5 tablespoons paprika smoked
15 ounce tomato purée canned
1 medium bell pepper diced yellow cored seeded
Equipment
food processor
frying pan
oven
blender
wooden spoon
kitchen thermometer
dutch oven
cutting board
glass baking pan
Directions
Watch how to make this recipe.
Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat.
Add the pork and brown it on all sides, about 8 minutes.
Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board.
Sauce: In the same skillet used for the pork, heat the oil over medium-high heat.
Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes.
Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes.
Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste.
Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.
