Spicy Pork Tenderloin With Potatoes and Peppers |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 12 |
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From Real Simple Magazine 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:
1. Heat the oil in a large skillet over medium-high heat.
2. 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.
3. 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.
4. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
5. Stir the parsley into the potatoes and serve with the sliced pork.
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