Skillet Pork and Peppers

Mikekey *


Serve with steamed asparagus and hot linguini.


★★★★★ 3 votes

20 Min
25 Min
Stove Top


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1 1/2 lb
pork tenderloin
1 tsp
salt, divided
3 Tbsp
olive oil, extra virgin, divided
1 small
yellow onion, peeled and thickly sliced
1 medium
red bell pepper, seeded and sliced into wide strips
1 medium
yellow bell pepper, peeled and sliced into wide strips
1 c
sliced mushrooms
6 clove
garlic, peeled and chopped
1 tsp
dried, ground sage
2 Tbsp
tomato paste
1/3 c
dry white wine
2/3 c
low-sodium chicken broth
1/3 c
grated parmesan cheese

How to Make Skillet Pork and Peppers


  • 1Preheat the oven broiler.
  • 2Slice the pork on an angle into 1-inch-thick pieces; season with 1/2 teaspoon salt.
  • 3Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion, peppers and mushrooms and season with remaining salt; cook until the vegetables are crisp-tender and slightly browned, about 6 minutes. Transfer to a plate.
  • 4Add 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.
  • 5Reduce 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.
  • 6Pour 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 onion and peppers and sprinkle with the cheese.
  • 7Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.

Printable Recipe Card

About Skillet Pork and Peppers

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Italian

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