ROASTED PEPERS WITH PORK WHAT COULD BE BETTER ENJOY DAN

PORK TENDERLOIN WITH ROASTED PEPPERS AND GREEN BEANS by CHEF DAN:
Serves 4

INGREDIENTS:
4 each 3/4-1-inch thick tenderloin
4 tablespoons olive oil, divided
1/2-pound green beans, trimmed and cut on the bias in 1-inch pieces
1 thumb-size fresh ginger, thinly sliced and roughly chopped
1 jalapeno, seeded and thinly sliced
6 bell peppers of differing colors
Kosher salt and freshly ground black pepper

DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)

1. Quarter the peppers, remove the cores and seeds, and then squash them flat.
2. Lay the peppers skin side up on baking tray and coat in 2 tablespoon olive oil.
3. In a pre-heated oven roast the pepper until the skins blackened and blister, 12-15 minutes.
4. Remove the peppers from the oven and place in a plastic bag.
5. Let rest until cool about 20 minutes, peel the skins, (DO NOT WASH IN WATER).
6. Meanwhile season pork tenderloin with salt and pepper.
7. In skillet over high-heat, add 1 tablespoon olive oil, until sizzling.
8. Add tenderloin and cook until golden brown, about 4 minutes each side.
9. Transfer to serving platter and keep warm.
10. In the same skillet add 1 tablespoon olive oil over medium-heat.
11. Add green beans, scallion and ginger.
12. Cook stirring occasionally until green beans, ginger, jalapeno and scallion greens are crisp-tender, about 3 minutes.
13. Season with salt and pepper.
14. To serve top pork tenderloin with vegetables and roasted assortment of peppers.

ENJOY DAN: BON-APPETITE!!