Roasted Pork With Smoky Red Pepper Sauce

• 3 (1-pound) pork tenderloins, trimmed
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 small onion, diced
• 1 medium red bell pepper, cored, seeded and diced into 1/2-inch pieces
• 1 medium yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
• 1 medium orange bell pepper, cored, seeded and diced into 1/2-inch pieces
• 3 cloves garlic, minced
• Kosher salt for seasoning, plus 2 teaspoons
• Freshly ground black pepper
• 1 1/4 cups red wine, such as Syrah or Cabernet Sauvignon
• 2 1/2 tablespoons smoked paprika
• 1 (15-ounce) can tomato puree
• 1 dried bay leaf
• 1/4 cup chopped flat-leaf parsley

1. Pork: Put an oven rack in the center of the oven.
2. Preheat the oven to 400 degrees F.
3. Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste.
4. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat.
5. Add the pork and brown it on all sides, about 8 minutes.
6. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes.
7. Allow the pork to rest for 10 minutes on a cutting board.
8. Sauce: In the same skillet used for the pork, heat the oil over medium-high heat.
9. Add the onion, peppers and garlic and season with salt and pepper, to taste.
10. Cook, stirring frequently until softened, about 8 to 10 minutes.
11. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
12. Stir in the paprika, tomato puree and the bay leaf.
13. Bring the mixture to a boil.
14. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes.
15. Remove the bay leaf and transfer the mixture to a food processor or blender.
16. Blend until smooth.
17. Season with 2 tablespoons salt and pepper, to taste.
18. Slice the pork thinly and arrange on a platter.
19. Spoon the sauce on top, garnish with chopped parsley and serve.

pork tenderloins, olive oil, kosher salt, olive oil, onion, red bell pepper, yellow bell pepper, orange bell pepper, garlic, kosher salt, freshly ground black pepper, red wine, paprika, tomato puree, bay leaf, flatleaf

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-pork-with-smoky-red-pepper-sauce-recipe.html (may not work)