Entrée Pork

Skillet Pork and Peppers

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!


I'm a middle school math teacher by day and a total food enthusiast by night.

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