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Preheat oven to 425°F. Thinly slice 3 cloves garlic. In a small bowl combine sliced garlic, oregano, smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Brush pork with 1 tablespoon olive oil; press garlic mixture onto all sides. Place on a rack in a shallow roasting pan.
Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer registers 145°F. Cover with foil; let stand 5 minutes.
Meanwhile, heat a large nonstick skillet over medium-high heat. Add pepper wedges. Cook 8 to 10 minutes, turning occasionally until peppers are well-browned. Remove from heat.
Transfer a third of the peppers to a blender or food processor. Mince the remaining 2 cloves garlic, add to the peppers with remaining 3 tablespoons olive oil. Process until almost smooth. Add additional oil, if necessary, to create pesto-like consistency. Serve pork with red pepper pesto and roasted pepper wedges. Sprinkle with fresh oregano.