Onions and peppers abound during the summer months in my CSA box. One of the ways I use them, pretty much weekly, is by browning them together and whacking them on a sandwich or burger. Most often I use my tried and true Pork Tenderloin recipe which I am going to share. It is awesome.
Seared and Roasted Pork Tenderloin
1-2 tsp Emeril Spice or similar rub
1-2 Tbsp brown sugar
1/2 tsp ground chipotle pepper or to taste
1.5 lb pork tenderloin
Carmelized Onions and Peppers with Herbs
1 Cup sliced sweet peppers (any variety will do)
1 Cup sliced onions (I stick to white or yellow)
A couple cloves of roughly chopped garlic
1 Tbsp of thinly sliced herbs (I prefer fresh sage)
Mufaletta bread, or any other firm roll
Mayo and any other condiments you desire
You can change pretty much all the parts of it if you want. That’s the thing about using a CSA subscription – flexibility is key. I used basil, but my favorite herb to use is sage – I just didn’t have any on hand. Have cilantro? Use it. Just change up your accompaniments to match your ingredients. What do I mean? Well, say you have a bunch of Anaheim peppers. They are very mild, but have a more southwestern flavor. So stick them under the broiler until they blacken, peel them, and then use them instead of sweet peppers. (You probably want to add them with the garlic and herbs since they will be pre-cooked at this point) You know what goes great with chili peppers? Cilantro! Cheese! Avocado! Get creative!
A note about the pork: if you’re cooking a larger tenderloin you will probably end up with fairly pink meat after the resting period. I think that is the best kind, and the USDA agrees. But if you want your pork well done extend the baking time by a few minutes until you find the level of doneness you desire.