ROAST PEPPERS AND ONIONS RECIPES

Steps:

• 1. Preheat the oven to 220ºC/gas 7.
  2. Halve the tomatoes, quarter the onions (there's no need to peel them), then place in a roasting tray with the peppers and unpeeled garlic cloves.
  3. Drizzle with oil, sprinkle with sea salt and roast for 45 minutes, or until the vegetables are tender and blackened all over.
  4. Transfer the peppers to a wooden chopping board, peel off the skins immediately and discard. Deseed the peppers and cut the flesh into strips before putting into a large bowl.
  5. Add the tomatoes, onion and garlic (removing the tough skins first) and any remaining juices from the roasting pan to the bowl with the peppers.
  6. Add the capers, paprika, 4 tablespoons of oil and the lemon juice, then season generously with sea salt and black pepper.
  7. Combine well with your hands and transfer to a serving bowl. Serve warm or cold, drizzled with a little oil.

Steps:

• Heat oven to 425 degrees F.
• Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
• Pat pork dry with paper towels, and then season on all sides with one teaspoon of salt.
• Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over; 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
• Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions then cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes.
• Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon).
• Place the seared pork tenderloins on top of the onions and bell peppers, and then slide the pan into the oven. Roast 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 5 minutes.
• To serve, slice pork into 1-inch slices then serve on top of the onions and peppers.