Skillet Pork and Peppers

Mikekey *


Serve with steamed asparagus and hot linguini.

★★★★★ 3 votes
20 Min
25 Min
Stove Top


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


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.

About this Recipe

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