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Kate's Grilled Corn Salad
Lunch American

Kate's Grilled Corn Salad

4.1

Prep
30 min
Cook
16 min
Total
51 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
  3. 3 Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
  4. 4 Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

By k8norris

Fresh Summertime Bow Tie Ham Salad
Lunch American

Fresh Summertime Bow Tie Ham Salad

4.8

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. 2 Toss ham, tomatoes, bell peppers, green onions, garlic, black pepper, and salt together in a bowl.
  3. 3 Stir pasta and mayonnaise into ham mixture; sprinkle with cheese and cilantro then stir until well combined. Chill before serving, at least 1 hour.

By AbbiCarp

Zesty Hoppin John Salad
Lunch American

Zesty Hoppin John Salad

4.8

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.

By Mike

Bellepepper's Orzo and Wild Rice Salad
Lunch American

Bellepepper's Orzo and Wild Rice Salad

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
  2. 2 Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
  3. 3 Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

By bellepepper

Spicy Gingered Beef and Snap Pea Salad
Lunch American

Spicy Gingered Beef and Snap Pea Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
  2. 2 Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
  3. 3 Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
  4. 4 *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.

By Dole

Mom's Perfect Chili
Lunch American

Mom's Perfect Chili

4.6

Prep
30 min
Cook
210 min
Total
240 min

Instructions

  1. 1 Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
  2. 2 Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
  3. 3 Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
  4. 4 Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

By Nicole McLaughlin

Sloppy Juan
Lunch American

Sloppy Juan

4.9

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour.
  2. 2 Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper.
  3. 3 Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes.
  4. 4 Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat.
  5. 5 Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches.
  6. 6 Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.

By Allrecipes

Penne Pasta Salad
Lunch

Penne Pasta Salad

4.1

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 2 In a large bowl, mix together the salad dressing, mustard, cheese and dill.
  3. 3 Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

By Deanna

Quinoa, Couscous, and Farro Salad with Summer Vegetables
Lunch

Quinoa, Couscous, and Farro Salad with Summer Vegetables

4.6

Prep
20 min
Cook
30 min
Total
170 min

Instructions

  1. 1 Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  2. 2 Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
  3. 3 Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
  4. 4 Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
  5. 5 Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

By Chrissy Gaynor

Three Pepper Pasta Salad
Lunch

Three Pepper Pasta Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  2. 2 In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
  3. 3 In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

By LINDA DEMARIA

Oktoberfest Pasta Salad
Lunch

Oktoberfest Pasta Salad

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add rotini and liquid smoke; cook at a boil until rotini is tender yet firm to the bite, about 8 minutes.
  2. 2 While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add diced bratwurst, 2 tablespoons green onions, and garlic; cook until bratwurst is brown and crispy, 4 to 5 minutes. Remove from heat and allow to cool.
  3. 3 Combine yellow and orange bell peppers, celery, parsley, mustard, mayonnaise, water, vinegar, sugar, and black pepper in a large bowl; stir to combine.
  4. 4 Drain pasta and add to vegetable mixture. Add bratwurst, onions, and garlic and stir gently until all ingredients are combined. Serve warm or cold.

By Jeff Edmunds

Grilled Halloumi Wraps
Lunch Mediterranean

Grilled Halloumi Wraps

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat. Set a grill pan on top of the grate.
  2. 2 Whisk together olive oil and lemon juice in a small bowl until well combined; set aside.
  3. 3 Toss together bell pepper and onion in a small bowl until combined. Mix in 1/2 of the oil mixture and season with salt. Transfer to the hot grill pan.
  4. 4 Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove the pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
  5. 5 Brush halloumi cheese slices with remaining oil mixture.
  6. 6 Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from the grill and place on an aluminum foil-covered plate to keep warm.
  7. 7 Spread tortillas with hummus and top with spinach. Divide grilled peppers and onions between tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.

By France Cevallos

Southwestern Chicken Salad
Lunch Mexican

Southwestern Chicken Salad

3.9

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
  2. 2 In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
  3. 3 Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

By LINDA W

Chicken Gyros
Lunch Greek

Chicken Gyros

5.0

Prep
40 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Cut chicken into large cubes. Soak bamboo skewers in water.
  2. 2 Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
  3. 3 Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
  5. 5 Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
  6. 6 Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
  7. 7 Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
  8. 8 Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

By jennelleikam

Baked Swordfish in a White Wine Sauce
Dinner American

Baked Swordfish in a White Wine Sauce

4.0

Prep
5 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
  3. 3 Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

By jtate

Stuffed Orange Peppers
Dinner American

Stuffed Orange Peppers

4.3

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of water to a boil; cook orange bell peppers in boiling water until slightly softened, about 5 minutes. Drain and set aside.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. 4 Stir tomatoes, rice, 1/2 cup water, and liquid smoke into turkey mixture; cover the skillet and simmer until rice is tender, about 15 minutes. Remove the skillet from heat; stir in Gouda cheese.
  5. 5 Stuff each orange bell pepper with turkey mixture and place peppers, open-side up, in a baking dish. Cover the dish with aluminum foil.
  6. 6 Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

By kflamed13

Sweet and Spicy Pepper Relish
Pantry American

Sweet and Spicy Pepper Relish

4.7

Prep
25 min
Cook
25 min
Total
110 min

Instructions

  1. 1 Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
  2. 2 Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
  3. 3 Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
  4. 4 Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.

By foodinjars (Marisa McClellan)

Unstuffed Bell Peppers
Dinner American

Unstuffed Bell Peppers

4.4

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
  3. 3 Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
  4. 4 Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.

By Paul E Hamilton

Roasted Eggplant and Bell Pepper Salad
Appetizer American

Roasted Eggplant and Bell Pepper Salad

4.8

Prep
25 min
Cook
30 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.
  3. 3 Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
  4. 4 Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
  5. 5 Cool 1 hour; serve at room temperature or refrigerate and serve chilled.

By Allrecipes Member

Habanero and Goat Cheese Meat Loaf
American

Habanero and Goat Cheese Meat Loaf

3.9

Prep
35 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Combine the sirloin, tomato, mushrooms, green bell pepper, red bell pepper, orange bell pepper, garlic, green onion, 1/2 cup bread crumbs, egg, cilantro, and Worcestershire sauce in a large mixing bowl; mix together with your hands until evenly incorporated. Shape the mixture into a cylinder about the size of a loaf pan. Create a center channel in the loaf; load the goat cheese and diced habanero pepper into the middle of the channel and roll it up, folding the cheese and pepper into the center of the loaf. Place the loaf into a loaf pan. Sprinkle 1/4 cup bread crumbs over the top of the loaf. Place the Cheddar cheese slices around the edges of the pan. Arrange the jalapeno pepper slices on the top of the loaf.
  3. 3 Bake the meat loaf in the preheated oven until cooked completely through and no longer pink, about 1 hour. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow to rest 7 to 10 minutes before slicing to serve.

By AnimalsTasteGood

Sheet Pan Chicken Dinner for Two
Dinner American

Sheet Pan Chicken Dinner for Two

5.0

Prep
15 min
Cook
25 min
Total
520 min

Instructions

  1. 1 Pound chicken breasts to an even 1-inch thickness with a meat tenderizer. Place into a resealable bag and drizzle with 1/4 cup Greek salad dressing. Marinate in the refrigerator for 8 hours to overnight.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line an 11x17-inch sheet pan with foil. Remove chicken breasts from marinade and place on the center of the sheet pan. Discard marinade.
  3. 3 Toss potatoes with 1 tablespoon Greek salad dressing in a bowl. Place potatoes to one side of the chicken.
  4. 4 Bake in the preheated oven for 15 minutes.
  5. 5 Meanwhile, place green beans and bell pepper into the same bowl and toss with remaining 1 tablespoon Greek salad dressing.
  6. 6 Remove sheet pan from oven, stir potatoes, and add beans and bell pepper to the other side of chicken. Bake until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 8 to 10 minutes. Sprinkle with feta cheese and season salt and pepper.

By France Cevallos

Dairy Free Chili Queso Dip
Appetizer American

Dairy Free Chili Queso Dip

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place the cashews, orange bell pepper, Cashewmilk, chili powder, and nutritional yeast in a high-powered blender and puree, about 2 to 3 minutes.
  2. 2 In a large saucepan, heat the minced onion, taco seasoning, black beans and fresh salsa. Stir constantly until thoroughly heated.
  3. 3 Add in the cheese mixture and stir to combine. Season to taste with salt/pepper and garnish with cilantro and/or sliced green onions before serving.
  4. 4 Enjoy with your favorite chips or raw vegetables!

By So Delicious Dairy Free

Pasta with Bell Peppers and Pumpkin Sauce
Dinner American

Pasta with Bell Peppers and Pumpkin Sauce

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Melt 1/2 the butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add pumpkin and cook for 2 minutes. Cover, reduce heat, and cook, stirring often, until soft, 25 to 30 minutes.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until almost tender yet firm to the bite, about 10 minutes, 2 minutes less than indicated on the package. Drain and transfer to a bowl.
  3. 3 Melt the remaining butter in a second skillet and cook bell peppers until softened, 5 to 10 minutes. Add to the bowl with the cooked pasta.
  4. 4 Once pumpkin is tender, add cream and Parmesan cheese to skillet. Season with salt and pepper and stir until smooth. Add drained pasta and cooked bell peppers and mix well.

By Natasha Titanov

Roasted Pepper Soup
Side Dish American

Roasted Pepper Soup

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Meanwhile, slice peppers in half and remove seeds. Peel garlic cloves.
  2. 2 Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast in the preheated oven for 1 hour.
  3. 3 Meanwhile pour vegetable broth into a 2-quart saucepan and add fennel seeds. Bring to boil, cover and simmer.
  4. 4 When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
  5. 5 Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
  6. 6 Slice a 1-inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
  7. 7 Place remaining peppers, garlic, and a 1/2 cup broth in a blender; process just long enough to shred the peppers, but not puree them so you can still see the different colors. Pour the blended peppers into the broth and stir well. Season to taste with garlic salt and black pepper; garnish with reserved pepper pieces and enjoy.

By ldmadison

Harvest Pepper and Chicken Pasta
Dinner American

Harvest Pepper and Chicken Pasta

4.0

Prep
20 min
Cook
29 min
Total
49 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. 2 Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
  3. 3 Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.

By gemofvt

Air Fryer Italian Sausages, Peppers, and Onions
Dinner American

Air Fryer Italian Sausages, Peppers, and Onions

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the air fryer to 350 degrees F (180 degrees C).
  2. 2 Cut onions in half from root to stem; cut each half into thirds. Combine onions and bell peppers in a medium bowl. Add olive oil, Italian seasoning, salt, and pepper; toss to combine. Transfer vegetables into the air fryer basket and set the sausage links on top without touching one another.
  3. 3 Air fry for 15 minutes. Turn sausages and air fry for another 10 minutes.
  4. 4 Place each sausage in a bun and top with vegetables and provolone cheese.

By Bren

Hawaiian Pork Tenderloin
Dinner American

Hawaiian Pork Tenderloin

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Drain pineapple juice and mandarin juice into a liquid measuring cup; stir to combine. Set fruit aside.
  3. 3 Place pork tenderloin into a shallow 9x13-inch baking dish. Sprinkle brown sugar, chili powder, garlic powder, and black pepper over tenderloin, then spread with pineapple preserves. Arrange onion and bell peppers on and around tenderloin. Pour at least 1/2 cup pineapple-mandarin juice into the baking dish.
  4. 4 Cook in the preheated oven for 25 minutes. Spoon mandarin oranges and pineapple over tenderloin and continue to cook until no longer pink in the center, 20 to 35 minutes longer. An instant-read thermometer inserted into the thickest part should read at least 145 degrees F (63 degrees C).

By Jill Lichtenwalner