Spicy Pork Tenderloin with Potatoes and Peppers

Spicy Pork Tenderloin with Potatoes and Peppers
Photo by John Kernick

Ingredients

  • ½ cup low-sodium chicken broth or water
  • ½ cup dry white wine (such as Sauvignon Blanc)
  • 1/3 cup jarred hot cherry peppers, seeded and roughly chopped
  • ½ cup low-sodium chicken broth or water
  • 1 pound new potatoes, quartered
  • 2 large garlic cloves, smashed
  • 2 tablespoons olive oil
  • + 11 more ingredients
    • 1 1-pound piece pork tenderloin
    • ¼ cup flat-leaf parsley leaves
    • 2 large garlic cloves, smashed
    • 2 tablespoons olive oil
    • ¼ cup flat-leaf parsley leaves
    • 1 pound new potatoes, quartered
    • Kosher salt and pepper
    • ½ cup dry white wine (such as Sauvignon Blanc)
    • 1 1-pound piece pork tenderloin
    • 1/3 cup jarred hot cherry peppers, seeded and roughly chopped
    • Kosher salt and pepper

Heat the oil in a large skillet over medium-high heat. 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 t...

View full recipe at My Recipes

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