Pork Tenderloin with Roasted Red Peppers and Leeks

This recipe is from the internet, with my changes. It is awesome! The clerk from Meijer wanted to come to dinner after asking me about the leeks. She never showed up :) Tod says the picture does not do the meal justice.

Serve this tender pork with garlic mashed potatoes.

Ingredients

1 garlic clove
1 can tomato sauce
1 teaspoon dried sage
1 teaspoon pepper
2 pounds pork tenderloin, cut crosswise into 8 slices and flattened to about 1-inch
¼ C seasoned dry breadcrumbs
2 tablespoons + extra-virgin olive oil, divided
3 medium leeks, thinly sliced (about 1 1/2 cups) or onion
2/3 cup thinly sliced roasted red peppers (from a jar) or fresh, broiled, then sliced. Make sure the jar is just peppers, no sugar or vinegar- I made that mistake- ugh.

Instructions

In a medium bowl whisk garlic, tomato sauce, sage and pepper. Coat pork with breadcrumbs.

In a large skillet heat, 1 tablespoon of the oil over medium-high heat. Add pork; cook 3 minutes or until golden brown on both sides. Remove to a plate. I had to add more oil as needed to brown the pork.

Add more oil to pan, reduce heat to medium-low; add leeks and cook 2 minutes, stirring occasionally, or until wilted. Return pork to skillet; add red peppers and broth mixture. I also had some left over asparagus I added. Bring to a simmer, reduce heat, and simmer until pork is cooked through and sauce is nice thick consistency. Serves 8.