Home > Dinner, Pork, Serves 4, Under 60 Minutes > Skillet Pork and Peppers

Skillet Pork and Peppers

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Recipe & picture courtesy of Food Network Magazine

Prep Time: 20 min
Cook Time : 22 min
Total Time: 42 min
Serves 4

  • 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
  1. 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.
  2. 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.
  3. 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.

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