I am learning to like pork more and more. It’s not something I normally cook (or order when out to eat), but I’m trying to spice dinner up a bit at home. So, when I was flipping through an old issue of Food Network Magazine (June/July 2009) and saw this recipe, I went for it. It was quick and easy to make, and also super delicious!
- Start by preheating your broiler.
- Trim 1 large pork tenderloin (about 1.5 pounds). (Remember to remove all silver skin!)
- Slice the tenderloin into 1 inch thick slices.
- Thickly slice 1 small onion, 1 red bell pepper, and 1 yellow bell pepper. (You can use 2 red or 2 yellow if you prefer.)
- Heat an oven-proof skillet over medium-high heat.
- Add 1 tablespoon EVOO.
- Add the onions and the peppers; season with some salt.
- Cook until tender-crisp (about 5-6 minutes). Transfer the veggies to a plate.
- Add 2 more tablespoons of EVOO to the pan.
- When hot, add the pork (in a single layer – work with 2 batches if necessary!) and sear until brown, about 3-4 minutes on each side. Transfer to the plate with the veggies.
- Reduce the heat to medium and add 6 smashed cloves of garlic, about 15-20 fresh sage leaves, and 2 tablespoons tomato paste.
- Stir to distribute the tomato paste and cook about 1 minute.
- Add 1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar.
- Add 1/3 cup of dry white wine, then bring to a boil.
- Once boiling, add 2/3 cups chicken broth and bring to a simmer.
- Once simmering, return the pork to the skillet (in a single layer) and cover with the peppers and onions.
- Sprinkle about a 1/4 cup grated parmesan on top and place under the broiler.
- Broil until the pork is cooked through, about 5-7 more minutes.
The pepperoncini adds great flavor to this dish. I really enjoyed it (and so did Matt).
Unfortunately, I was making this before my grad school class tonight, so I was in a rush. I only remembered to take a picture after class when I had some. It still looks good though!
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