Pork and Peppers

• 1 1/2 lb Pork tenderloin, thinly sliced. salt and pepper
• 6 tbsp Olive oil
• 1 large onion, halved and thinly sliced
• 3 peppers, thinly sliced. I use red, orange and yellow
• 2 large cloves of garlic, minced
• 1 1/4 cup chicken broth
• 1 lb penne pasta (1 box )

1. Bring a large pot of water to a boil.
2. Season pork with salt and pepper.
3. In a deep frying pan over medium low heat, warm 3 tablespoons of the Olive oil.
4. Add the onions and peppers and garlic and saute until onion is lightly golden, about 4 minutes.
5. (I ,like mine alittle more cooked, so I saute about 8 minutes.)
6. Raise the heat to high, add the pork and cook until nicely browned, stirring occasionally, 6 to 7 minutes.
7. Reduce heat to medium, add 1/2 cup of the broth and cook until most of the broth is absorbed.
8. Add the rest of the broth, cover and simmer, stirring occasionally, until the meat is tender, 10 to 12 minutes.
9. Season with salt and pepper.
10. Meanwhile, add 2 tablespoons salt and pasta to boiling water.
11. Cook and stir occasionally to keep from sticking, until al dente, following package directions.
12. Drain, reserving about 1/2 cup of the cooking water.
13. Add the pasta to the sauce and stir to combine.
14. Add as much of the cooking water as needed to loosen the sauce and serve.

tenderloin, olive oil, onion, peppers, garlic, chicken broth, penne pasta

Taken from cookpad.com/us/recipes/339160-pork-and-peppers (may not work)