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Pork Loin with Peppers

 Pork Loin with Peppers
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
12 ServingsPrep: 10 min. Bake: 1-1/2 hours + standing


  • 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


  • 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
  • meat 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.
Nutritional Facts: 1 serving (1 each) equals 268 calories, 9 g fat (3 g saturated fat), 85 mg cholesterol, 221 mg sodium,

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Pork Loin with Peppers (continued)

Nutritional Facts: 8 g carbohydrate, 1 g fiber, 34 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.