Pork sirloin roast and peppers

This dish came together using just my cast iron skillet.  We had bought a package of 4 pork sirloin tip roasts from Costco,  peppers were on sale at the local market and lo and behold Cooking Light had a recipe for pan-roasted pork tenderloin and peppers served with polenta. If you want to see the original recipe it is in the August 2015 issue.  I served ours with rice.




  • Pork sirloin tip roast
  • Bell peppers (use different colors)- here we used a large red and green pepper, cut into 1-1/2 inch wedges
  • 1 medium onion, cut into 1 inch wedges or squares
  • Olive oil
  • 1/2 cup unsalted chicken or vegetable stock
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon cider vinegar
  • Kosher salt
  • Fresh ground black pepper
  • 2 teaspoons chopped fresh thyme
  • 4 garlic cloves, minced
  • 1 teaspoon soy sauce
  • 2 tablespoons fresh flat leaf parsley


If you haven’t been using a cast iron skillet or don’t know what to use it for try this recipe.  We have started using ours more and more and love it. So here we go:

  1. Preheat your oven to 425 degrees.
  2. Meanwhile, prep the pork:  Sprinkle the pork with some fresh ground black pepper and kosher salt on all sides and rub in. If you are using fresh ground black pepper and salt I would say about 2-3 turns per side.
  3. Heat a large ovenproof skillet (ie. cast iron skillet) over med- high heat with 1 Tablespoon of oil.
  4. Sear all sides of pork (4-6 minutes).
  5. Cover pan with foil and place in oven for approximately 5 minutes (or until meat thermometer reads 145 degrees).
  6. Take out of oven and place roast on cutting board ad let stand.
  7. Return skillet to med-high heat.
  8. Add 1 Tablespoon oil to coat.
  9. Add 1 tsp thyme, garlic, soy sauce, bell peppers and onions.  Sautee about 2 minutes stirring frequently.  Place skillet in the oven for 5 minutes.
  10. In a small bowl combine and whisk the following:  1/8 tsp black pepper, 1/8 tsp salt, stock, cornstarch, and vinegar.
  11. Take pepper mixture out of oven, remove from skillet and keep warm.
  12. Return skillet to med- high heat and add stock mixture.  Bring to a boil and cook 2 minutes or until thickened.
  13. In the meantime, cut pork into slices across the grain and arrange on platter with the peppers.
  14. Sprinkle with remaining thyme and parsley and drizzle with sauce.

This dish was so easy and full of flavor.  The pork was tender and best of all it is easy on the waistline.


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