Garlic Herb Pork Tenderloin with Red Pepper Pesto

Name: Garlic Herb Pork Tenderloin with Red Pepper Pesto
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 3 servings
Ingredients: 1-2 packages red pepper pesto; 1-2 packages garlic herb pork tenderloin; 1-2 packages cauliflower rice; 1-2 packages peppers & onions; 1 tbsp olive oil (2 tbsp for 4 servings); 1/4 tsp salt (1/2 tsp for 4 servings); freshly ground pepper

This garlic herb pork tenderloin combines seasoned, tender pork with a bright red pepper pesto and roasted vegetables for a complete weeknight dinner that's naturally mild and family-approved.

🥗Keto 🏷️Dinner 🏷️Pork 🏷️Suvie meals 🏷️Suvie 🏷️Red pepper pesto

Garlic Herb Pork Tenderloin with Red Pepper Pesto

Total

50 min

Servings

3

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1-2 packages red pepper pesto
1-2 packages garlic herb pork tenderloin
1-2 packages cauliflower rice
1-2 packages peppers & onions
1 tbsp olive oil (2 tbsp for 4 servings)
1/4 tsp salt (1/2 tsp for 4 servings)
freshly ground pepper

7 Ingredients

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Instructions

1
Thaw red pepper pesto sauce in warm water, or place in the refrigerator to thaw during refrigeration. (You can also place on top of Suvie to warm if you are doing a 'Cook Now'.)
2
Open pork tenderloin and place on the roasting rack (handles facing up) in a Suvie pan. Place pork tenderloin in the Top Zone of Suvie.
3
Before opening, gently tap cauliflower rice, peppers, and onions on the counter to break up any large pieces. Open cauliflower rice, peppers, and onions and add to a second Suvie pan. Season with 1 tbsp olive oil (2 tbsp for 4 servings), 1/4 tsp (1/2 tsp for 4 servings) salt and freshly ground pepper. Place cauliflower rice, peppers, and onions in the Bottom Zone of Suvie.
4
Input settings and cook now or schedule. Be sure to select 'Yes' when asked if cooking from frozen.
5
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 25 minutes). Top Zone: Roast at 325°F for 25 minutes (for 4 servings, Roast for 30 minutes)
6
When the cook is complete, remove pans from Suvie. Let pork tenderloin rest for 4 minutes. Stir the red pepper pesto into the cauliflower rice, peppers, and onions. Season to taste with salt and pepper. Slice the pork tenderloin and divide between plates with the cauliflower rice, peppers, and onions.

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Tips & Notes

Pro tips

Let pork tenderloin rest 5 minutes after cooking to retain juices and ensure even carryover cooking.
Apply red pepper pesto in the last 2–3 minutes of cooking or as a finishing touch to prevent it from burning.
Use a meat thermometer to avoid overcooking; pork is tender at 145°F and will continue to cook slightly while resting.
Toss cauliflower rice and peppers with olive oil and salt before roasting to ensure even browning and flavor.

Substitutions

red pepper pesto → sun-dried tomato pesto or basil pesto (adjusts flavor profile slightly)
cauliflower rice → regular white rice, brown rice, or roasted potatoes (extends cooking time)
peppers & onions → broccoli, green beans, or zucchini (maintains roasted vegetable component)

Storage & make-ahead

Store cooked pork and vegetables in separate airtight containers for up to 3 days. Reheat gently at 350°F for 10 minutes or enjoy cold in salads.

Common Questions

How do I know when pork tenderloin is done cooking?

Pork tenderloin is safe to eat at 145°F (63°C) internal temperature. Use a meat thermometer inserted into the thickest part for accuracy.

Can I make this dish ahead of time?

Yes. Prepare the components separately and store in airtight containers for up to 3 days. Reheat gently in the oven at 350°F until warmed through, about 10 minutes.