This pork tenderloin recipe is easy and results in juicy, tender, and delicious pork! The pork tastes amazing and we add even more flavor by roasting it in the oven on top of a bed of sautéed onions and peppers. Jump to the Juicy Pork Tenderloin Recipe with Peppers and Onions or read on to see our tips for making it.
How to Make the Best Pork Tenderloin
Pork tenderloin is one of our favorite cuts of meat. It’s lean and, just as the name states, very tender. Since we love it so much, we’ve shared our no-fail method for cooking fork-tender pork tenderloin before. This recipe uses the same process but adds even more flavor with sautéed peppers, onions and garlic.
We’ve already shared how we make pork tenderloin with apples and onions. Based on all the rave reviews, we knew this recipe with peppers and onions would be a hit.
I love serving this family-style with the pork right on top of the peppers and onions. It’s stunning on the table.
This easy meal happens all in the same pan. Here are our tips for making the best pork tenderloin:
- For the most flavorful pork, sear the tenderloins in a hot pan first.
- When the pork is brown on all sides, take it out of the pan and add even more flavor with mustard, herbs and black pepper. Adding these after browning makes sure they don’t burn.
- Take the flavor up another notch by partially cooking sweet onions, bell peppers, garlic and more herbs in the same skillet you seared the pork in.
- Place the browned pork tenderloins back into the pan by placing them on top of the onions and peppers.
- Slide the pan into a hot oven and cook until 145 degrees (see our notes below about pork doneness).
- Let the pork rest before serving. Five to ten minutes should do it.
When is pork tenderloin cooked?
We cook our pork to 145 degrees F. This means the pork will be barely pink in the middle, safe to eat, and ultra juicy.
You can cook pork tenderloin to anywhere between 145 degrees F and 160 degrees F. Just keep in mind that keeping it as close to 145 degrees F will result in the juiciest, most tender piece of meat. This goes for pork chops, too.
The peppers and onions are a delicious side for the pork, if you are looking for more ideas of what to serve this with, take a look at these easy recipes:
- The combination of peppers, onion, and juicy pork is begging for a bed of creamy mashed potatoes.
- A batch of our easy, garlic cheese bread would come in handy for sopping up the juices at the bottom of the skillet.
- We love to have a bowl of this potato salad in the fridge ready for dinner. It would be perfect served alongside the pork.
Juicy Pork Tenderloin with Peppers and Onions
The trick to the best pork tenderloin is to sear the pork on all sides before roasting. In our recipe, the pork is browned on all sides and then baked on top a bed of onions and peppers. Most often, you will find pork tenderloins sold in packages with two tenderloins. One tenderloin should generously serve two people and will most likely serve three. One note, “pork tenderloins” and “pork loin” are two different cuts of meat. Pork tenderloins are much smaller and take less time to cook.
You Will Need
2 pork tenderloins (about 1 1/2-pounds each)
1 tablespoon vegetable oil
1 tablespoon butter
2 medium onions, sliced
3 bell peppers, sliced
1 tablespoon minced garlic cloves (3 cloves)
1 tablespoon whole ground mustard or Dijon mustard
1 tablespoon chopped fresh thyme leaves
Salt and fresh ground pepper
- Prepare Pork
1Heat oven to 425 degrees F.
2Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
3Pat pork dry with paper towels, and then season on all sides with one teaspoon of salt.
4Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over; 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
- Prepare Peppers and Onions
1Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions then cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes.
- To Finish
1Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon).
2Place the seared pork tenderloins on top of the onions and bell peppers, and then slide the pan into the oven. Roast 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 5 minutes.
3To serve, slice pork into 1-inch slices then serve on top of the onions and peppers.
Adam and Joanne's Tips
- You need a large oven-safe skillet for this recipe. If you do not have one, you can brown the pork and partially cook the onions and peppers on the stove. Then, transfer the peppers and onions to a baking dish and place the pork on top.
- Substitute the fresh thyme with 1 teaspoon of dried thyme.
- Pork tenderloin doneness: We cook our pork to 145 degrees F. This means the pork will be barely pink in the middle, safe to eat, and ultra juicy. You can cook pork tenderloin to anywhere between 145 degrees F and 160 degrees F. Just keep in mind that keeping it as close to 145 degrees F will result in the juiciest, most tender piece of meat.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
delicious, followed recipe to a teee, will make again!
DELICIOUS!!!!! My husband is picky as can be. He loved this. Even with the mustard. I also liked it, will be making again for sure adding mushrooms.
I made the recipe true to directions except I added 1/2 head of sliced cabbage. It was so good!!! We will have this again!
I made some substitutions to the dry rub but I got a beautiful sear on my tenderloins and once they finished cooking in oven on top of a bed of peppers and onions it was amazing! Thank you. Great, tasty recipe!
That’s great, Rachel!
What sides do you do with this dish?
We love mashed potatoes or serve with tortillas and turn them into tacos.
I often would make peppers and onions as a side to go with pork tenderloins, and it never occurred to me to cook them together. Results were great; very tasty. I only had one tenderloin so scaled down the recipe accordingly. Cooking times for the onions and peppers were shorter as a result. Out of the oven, the peppers and onions came out very tender. Onions might have come out a bit dark, because the quantity was less, but was very sweet because of the caramelization. Also, I had some miso paste on hand and mixed it with the mustard and coated the tenderloin with that mixture. Because I didn’t have herbs, I substituted with berber spice. Thanks for the excellent recipe!