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Roasted Pork Tenderloin with Red Pepper Pesto

  • Servings: 4

Oven bags are the easy way to make great-tasting meals with less work. The bag traps in moisture and natural juices to keep the pork tenderloin from drying out during roasting so it comes out juicy and tender every time. While it roasts, cook red sweet pepper wedges and serve half with the meat and use half to prepare the red pepper pesto. Cleanup is easy because there is no messy pan to scrub. Just pick up the cooled oven bag and toss.

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  • 3 cloves garlic, cut in thin slivers
  • 2 tablespoons snipped fresh oregano
  • 1 teaspoon smoked paprika
  • 1 1-pound pork tenderloin
  • 3 to 4 tablespoons olive oil
  • 3 large red sweet peppers, cut into wedges
  • 2 cloves garlic, minced
  • Fresh oregano
  • Salt and ground black pepper
  • Flour
  • Disposable oven bag


Step 1

Preheat oven to 400°F. In a small bowl combine slivered garlic, oregano, smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Brush pork with 1 Tbsp. of the olive oil; press garlic mixture onto all sides. Place disposable oven bag in a roasting pan according to package directions, shaking at least a tablespoon of flour in the bag. Cut six 1/2-inch slits in top of bag. Place meat in bag; close bag. Insert an oven-going meat thermometer into the meat.

Step 2

Roast, uncovered, for 30 to 35 minutes or until meat thermometer registers 145°F. Let stand 5 minutes.

Step 3

Meanwhile, heat a large nonstick skillet over medium-high heat. Add pepper wedges. Cook 8 to 10 minutes, turning occasionally until peppers are well-browned. Remove from heat.

Step 4

Transfer a third of the peppers to a blender or food processor. Add minced garlic and the remaining 3 Tbsp. of olive oil. Process until almost smooth. Add additional oil, if necessary, to create pesto-like consistency. Season to taste with salt and ground black pepper. Serve pork with red pepper pesto and roasted pepper wedges. Sprinkle with fresh oregano. Makes 4 servings.

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