Pork Loin with Peppers Recipe

5 1 1
Pork Loin with Peppers Recipe
Pork Loin with Peppers Recipe photo by Taste of Home
Publisher Photo

Pork Loin with Peppers Recipe

Read Reviews
5 1 1
Publisher Photo
A sweet and zesty sauce perfectly flavors pork and peppers in this mouthwatering main course. The aroma while baking is unbeatable.—Jean L. Ecos, Hartland, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours + standing

Ingredients

  • 1/3 cup Dijon mustard
  • 3 tablespoons brown sugar
  • 3 tablespoons horseradish
  • 1 teaspoon minced fresh dill
  • 1 boneless rolled pork loin roast (4-1/2 pounds)
  • 2 medium green peppers, cut into 3-inch strips
  • 2 medium sweet red peppers, cut into 3-inch strips
  • 1/2 pound sliced fresh mushrooms
  • 1-1/4 cups dry red wine, cranberry juice or grape juice
  • 4-1/2 teaspoons lemon juice

Directions

In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.
Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender.
Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables. Yield: 12 servings.
Originally published as Pork Loin with Peppers in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p38

Nutritional Facts

1 each: 268 calories, 9g fat (3g saturated fat), 85mg cholesterol, 221mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 34g protein.

  • 1/3 cup Dijon mustard
  • 3 tablespoons brown sugar
  • 3 tablespoons horseradish
  • 1 teaspoon minced fresh dill
  • 1 boneless rolled pork loin roast (4-1/2 pounds)
  • 2 medium green peppers, cut into 3-inch strips
  • 2 medium sweet red peppers, cut into 3-inch strips
  • 1/2 pound sliced fresh mushrooms
  • 1-1/4 cups dry red wine, cranberry juice or grape juice
  • 4-1/2 teaspoons lemon juice
  1. In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.
  2. Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender.
  3. Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables. Yield: 12 servings.
Originally published as Pork Loin with Peppers in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p38

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Grace1018 User ID: 7559734 157097
Reviewed Apr. 1, 2014

"This was excellent. My husband loved it! The roast had a lot of flavor and the meat was cooked perfectly. I added more dill and I did not have horseradish on hand. I used Crangrape juice. Will make again!"

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