Tuscan Pork with Red Pepper Relish
Transport your taste buds to the rolling hills of Italy with this Tuscan Pork with Red Pepper Relish recipe—a perfect harmony of rich, savory flavors and fresh, vibrant ingredients. Juicy, herb-crusted pork loin is seared to golden perfection, then oven-roasted for tenderness, while the sweet and tangy red pepper relish, made with bell peppers, red onion, honey, and a splash of white wine vinegar, adds a bold, colorful topping. Infused with garlic, rosemary, and thyme, this dish brings the essence of rustic Tuscan cuisine to your table. Ready in under an hour and perfect for a cozy weeknight dinner or an elegant gathering, serve this flavorful entrée with roasted potatoes or a crisp green salad for a restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 1.5 pounds Pork loin
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 medium Sweet red bell peppers, diced
- 1 medium Red onion, finely chopped
- 2 tablespoons White wine vinegar
- 1.5 tablespoons Honey
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Rub the pork loin with 1 tablespoon of olive oil, minced garlic, dried rosemary, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Ensure the pork is evenly coated with the seasoning.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the pork into the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
While the pork cooks, make the red pepper relish. In a medium-sized saucepan, heat 1 tablespoon of olive oil over medium heat.
Add the diced red bell peppers and chopped red onion to the saucepan. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables soften.
Stir in the white wine vinegar, honey, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat and stir in the chopped parsley.
Slice the rested pork loin into 1/2-inch thick pieces. Serve with a generous spoonful of the red pepper relish on top or on the side.
Enjoy your Tuscan Pork with Red Pepper Relish alongside a side of roasted potatoes or a fresh green salad!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 11.5 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1007 mg | 21% | |
*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.
