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.