Pork Tenderloin with Bell Peppers and Chipotles
- SERVINGS: 4
- 1 1/2 tablespoons extra-virgin olive oil
- 1 3/4 pounds pork tenderloins, trimmed
- Salt and freshly ground pepper
- 1 large onion, halved lengthwise and thinly sliced crosswise
- 1 cup water
- 2 chipotle chiles in adobo, seeded and coarsely chopped, 1/2 teaspoon adobo reserved
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- Heat the oil in a large skillet. Season the tenderloins with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side. Transfer to a plate. Add the onion to the skillet and season with salt and pepper. Cover and cook over low heat until softened, about 10 minutes.
- Return the tenderloins to the skillet and add the water and the chipotles and adobo. Cover and simmer over low heat for 5 minutes. Turn the tenderloins over and scatter all of the bell peppers on top. Cover and simmer until the meat is slightly pink inside, about 5 minutes longer. Transfer the meat to a carving board and cover loosely with foil.
- Stir the peppers and boil over high heat until the juices thicken slightly, about 5 minutes. Season with salt and pepper. Pour the peppers into a shallow serving dish. Slice the pork 1/2 inch thick, arrange it on the peppers and serve.
This powerful dish demands a powerful wine. Look for a fine bottle from the Languedoc-Roussillon region of France.