A delightful pork tenderloin dish paired with a vibrant sweet pepper relish, perfect for any occasion.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Mix the cumin, smoked paprika, salt, and black pepper in a small bowl.
Mix thoroughly to ensure an even distribution of spices.
Rub the spice mixture all over the pork tenderloin and let it rest for 15 minutes.
Allowing the pork to rest helps the flavors penetrate the meat.
Place the pork on a rack in a roasting pan and roast for 25 minutes or until the internal temperature reaches 160°F (71°C).
Use a meat thermometer for accurate cooking.
Let the pork rest for 5 minutes before slicing.
Resting allows the juices to redistribute, keeping the meat moist.
While the pork is roasting, heat olive oil in a skillet over medium heat.
Use a good quality skillet for even heating.
Add the bell peppers and onion to the skillet and cook for 5 minutes.
Stir occasionally to prevent sticking.
Add the garlic, oregano, salt, black pepper, and balsamic vinegar to the skillet. Cook for another 5-10 minutes until the vegetables are tender.
Cook until the vinegar aroma dissipates for a balanced flavor.
Slice the pork diagonally into 1/4-inch thick slices and serve with the sweet pepper relish on the side.
Arrange the slices neatly for an appealing presentation.
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