Name: California Pork Tenderloin
Yield: 8
Ingredients: 2 pounds pork tenderloin; 1/4 - 1/2 teaspoon garlic powder; Kosher salt (to taste); Pepper, fresh ground (to taste); 2 - 3 teaspoons olive oil; 1 teaspoon garlic, minced; 1 1/4 cups green pepper, thinly sliced; 1 1/4 cups yellow pepper, thinly sliced; 1 28 ounce can crushed tomatoes; 1 teaspoon ginger, ground; 1/4 teaspoon red pepper flakes (or to taste); 1/2 cup green onions, sliced; 1/2 cups cilantro, chopped (or to taste)

Yield: 8

California Pork Tenderloin

Ingredients

2 pounds pork tenderloin
1/4 - 1/2 teaspoon garlic powder
Kosher salt (to taste)
Pepper, fresh ground (to taste)
2 - 3 teaspoons olive oil
1 teaspoon garlic, minced
1 1/4 cups green pepper, thinly sliced
1 1/4 cups yellow pepper, thinly sliced
1 28 ounce can crushed tomatoes
1 teaspoon ginger, ground
1/4 teaspoon red pepper flakes (or to taste)
1/2 cup green onions, sliced
1/2 cups cilantro, chopped (or to taste)

Instructions

Sprinkle pork with garlic powder, salt and pepper.
In a skillet heat oil over medium heat. When oil is hot, add the pork and cook it for 15-20 minutes, turning occasionally.
Add the minced garlic and peppers. Cook about 3 more minutes.
Stir in the tomatoes, ginger and red pepper flakes.
Continue to cook until the pork is no longer pink in the center.
Stir in the green onions and cilantro. Heat until hot.
Cut pork in 1 inch slices. Serve over rice, quinoa or couscous.

Notes

You can use 1 tablespoon minced ginger in place if the dried.

Adjust the amount of spices and peppers to your taste.

California Pork Tenderloin