Skillet Pork And PeppersFrom castingcook 6 years ago
- 1 large pork tenderloin (about 11/2 pounds), trimmed shopping list
- Kosher salt shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- 1 small onion, thickly sliced shopping list
- 2 red and/or yellow bell peppers, sliced into wide strips shopping list
- 6 cloves garlic, smashed shopping list
- 16 fresh sage leaves shopping list
- 2 tablespoons tomato paste shopping list
- 1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar shopping list
- 1/3 cup dry white wine shopping list
- 2/3 cup low-sodium chicken broth shopping list
- 1/4 cup grated parmesan cheese shopping list
How to make it
- Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
- Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
- Serve with rice or eat alone with some crusty bread to soak up the sauce
- Per serving: Calories 380; Fat 18 g (Sat. 4.4 g; Mono. 10.5 g; Poly. 2 g); Cholesterol 115 mg; Sodium 586 mg; Carbohydrate 10 g; Fiber 2 g; Protein 40 g