Spice Rubbed Pork with Bell Pepper Compote
Elevate your dinner table with this Spice Rubbed Pork with Bell Pepper Compote, a harmonious blend of bold flavors and vibrant colors. Tender boneless pork loin is coated in a smoky, aromatic spice rub featuring smoked paprika, cumin, and a hint of cayenne for just the right amount of heat. Perfectly seared and oven-roasted to juicy perfection, the pork is paired with a sweet and tangy bell pepper compote made from caramelized red and yellow bell peppers, red onion, honey, and balsamic vinegar. This balanced dish is easy to prepare in under an hour, making it a show-stopping option for weeknight dinners or special occasions. Serve it with your favorite sides for a flavorful meal that’s as impressive as it is satisfying. Keywords: spice rubbed pork, bell pepper compote, roasted pork loin, balsamic glaze, easy dinner recipes, weeknight meals.
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Recipe Information
Ingredients
- 1.5 lbs Boneless pork loin
- 2 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground cumin
- 0.25 tsp Cayenne pepper
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 Red bell peppers
- 2 Yellow bell peppers
- 1 Red onion
- 2 Garlic cloves
- 1.5 tbsp Honey
- 2 tbsp Balsamic vinegar
- 1 tsp Fresh thyme leaves
- 0.25 cup Chicken stock
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, salt, and black pepper to create the spice rub.
Pat the pork loin dry with paper towels and rub the spice mixture all over the pork, ensuring it’s evenly coated.
Heat 1 tbsp of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides for about 2-3 minutes per side until a golden crust forms.
Transfer the skillet with the pork to the preheated oven and roast for 20-25 minutes or until the internal temperature reaches 145°F (63°C). Remove the pork from the oven, tent it with foil, and let it rest for 10 minutes.
While the pork is roasting, prepare the bell pepper compote. Slice the red and yellow bell peppers into thin strips and finely chop the red onion and garlic cloves.
Heat the remaining 1 tbsp of olive oil in a medium skillet over medium heat. Add the red onion and garlic, cooking until softened, about 2-3 minutes.
Add the sliced bell peppers to the skillet and cook for 5-7 minutes, stirring occasionally, until they become tender.
Stir in the honey, balsamic vinegar, thyme leaves, and chicken stock. Let the mixture simmer for about 5 minutes until slightly reduced and thickened.
Slice the rested pork loin into 1/2-inch thick slices and serve topped with the warm bell pepper compote.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 4026 mg | 175% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 50.3 g | ||
| Protein | 195.8 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4314 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
