Skillet Pork and Peppers
Recipe & picture courtesy of Food Network Magazine
Prep Time: 20 min
Cook Time : 22 min
Total Time: 42 min
- 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
- 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.
Notes & Comments: I used dried sage and skipped the wine because I didn’t have any and this still turned out amazing. I’m always a little nervous when cooking pork because it’s so easy to overcook it and make it tough and chewy. But I loved the idea of searing it on each side and then throwing it in the oven to broil the rest of the way. It was very tender and I was pleased with it. Jason said it would be great next time served on a bed of rice as well.