Spicy Pork Tenderloin With Potatoes and Peppers
- Ready In:
- 37mins
- Ingredients:
- 10
- Yields:
-
4 1c servings
- Serves:
- 4
ingredients
- 2 tablespoons olive oil
- 1 (1 lb) pork tenderloin
- kosher salt
- pepper
- 1 lb new potato, quartered
- 2 large garlic cloves, smashed
- 1⁄2 cup dry white wine (such as Sauvignon Blanc)
- 1⁄2 cup low sodium chicken broth or 1/2 cup water
- 1⁄3 cup jarred hot cherry pepper, seeded and roughly chopped
- 1⁄4 cup flat leaf parsley
directions
- Heat the oil in a large skillet over medium-high heat.
- Season the pork with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place it on one side of the skillet; place the potatoes and garlic on the other side and season with 1/2 teaspoon salt. Cook, stirring the potatoes and turning the pork, until the pork is browned on all sides, 6 to 8 minutes.
- Add the wine, broth, and cherry peppers. Reduce heat to medium-low and cook, covered, until the pork is cooked through and the potatoes are tender, 12 to 15 minutes.
- Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
- Stir the parsley into the potatoes and serve with the sliced pork.
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