Pork tenderloin with pepper and carrot sticks

This is a simple dish and at the same time striking for the combination of colors that the Fruits and vegetables used. Green, red and yellow peppers are combined with carrots in a wonderful garnish that can be served with both a meat and fish dish.

Both the peppers and the carrots are cut into sticks, if they are the same size better than better; the more the presentation will look like. They serve as a garnish in this case of some steaks of pork tenderloin, a tender meat perfect for the whole family. Do you dare to try it?

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Pork tenderloin with pepper and carrot sticks

The bell pepper and carrot sticks make a great garnish for this pork tenderloin.

Author Maria vazquez

Recipe type: Meat

Rations: 3-4

Preparation time:  10m

Cooking time:  20m

Total time:  30m

Ingredients

• 1 pork tenderloin
• 1 green pepper
• ½ red pepper
• 1 yellow bell pepper
• Carrots 3
• Olive oil
• Sal Island
• Pepper
• Balsamic vinegar

Preparation

1. We cut into sticks peppers and carrots.
2. In a frying pan we put a splash of oil to heat and we sauté them until the peppers are tender. Then, we add a few drops of balsamic vinegar, remove the sticks and cook one more minute. Keep in mind that the carrot takes longer to make; If you don't like "al dente" you can put it in the pan a little before the peppers.
3. While the sticks are cooking, we cut the fillet pork tenderloin about 2 cm thick. Season with salt and pepper.
4. When the carrot and bell pepper sticks are done, we seal the meat in hot oil.
5. We serve the meat together with the pepper and carrot sticks.

Nutritional information per serving

Calories: 240

3.3.3070