Spicy Pork Tenderloin With Potatoes And Peppers - cooking recipe

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
Preparation
    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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