Skillet Pork and Peppers

Total Time:
42 min
Prep:
20 min
Cook:
22 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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


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    This recipe is featured in:

    Healthy Weeknight Dinners