Skillet Pork and Peppers
- 1 large pork tenderloin (about 11/2 pounds), trimmed
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 small onion, thickly sliced
- 2 red and/or yellow bell peppers, sliced into wide strips
- 6 cloves garlic, smashed
- 16 fresh sage leaves
- 2 tablespoons tomato paste
- 1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar
- 1/3 cup dry white wine
- 2/3 cup low-sodium chicken broth
- 1/4 cup grated parmesan cheese
- 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.
- 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
- Photography by Antonis Achilleos
pork tenderloin, kosher salt, extravirgin olive oil, onion, red andor, garlic, sage, tomato paste, pepperoncini, white wine, chicken broth, parmesan cheese
Taken from www.foodnetwork.com/recipes/food-network-kitchens/skillet-pork-and-peppers-recipe.html (may not work)