Spiced Pork and Orange Peppers

D&D 2024 recipe: Spiced Pork and Orange Peppers. Source: Heroes' Feast Flavors of the Multiverse. recipe type The Rock of Bral, serves 4, diet Vegan Ingredients 0.5 teaspoon paprika 0.5 teaspoon ground coriander 0.5 teaspoon ground fennel 0.5 teaspoon garlic powder 0.25 teaspoon ground cumin 0.125 teaspoon cayenne pepper (or more if you like it hot) Kosher salt and freshly ground black pepper 1 large pork tenderloin (1½ pounds), silverskin removed (see Cook's Note), and patted dry with paper towels 3 tablespoon extra-virgin olive oil 1 large yellow onion, halved from pole to pole and sliced lengthwise 4 large orange bell peppers, cored, seeded, and cut into ¾-inch-wide strips 5 garlic cloves, thinly sliced 1 tablespoon chopped fresh thyme 2 teaspoons sherry, cider, or wine vinegar, plus more as needed 0.33 cup chopped fresh parsley Instructions With a rack in the middle position, preheat the oven to 425°F. In a small bowl, combine the paprika, coriander, fennel, garlic powder, cumin, cayenne, ¾ teaspoon salt, and ¾ teaspoon black pepper and stir to incorporate. Rub the pork with 1 tablespoon of the olive oil, then sprinkle the spice mixture all over the meat, rubbing it into the surface. In a large ovenproof skillet over medium-high heat, warm 1 tablespoon olive oil until shimmering. Add the pork, adjust the heat to medium, and cook until browned all over, giving it a quarter turn every 1½ minutes (adjusting the heat as necessary if the pan drippings threaten to scorch) until all four sides are cooked, about 6 minutes total. Transfer the tenderloin to a plate and set aside. Return the skillet to medium heat, add the remaining 1 tablespoon olive oil, and let warm for a moment (taking care not to scorch the caramelized bits left in the skillet). Add the onion, bell peppers, and 1 teaspoon salt and cook, stirring and scraping the bottom of the skillet with a wooden spoon to release the caramelized bits as the vegetables release moisture, about 5 minutes. Continue co...