skillet pork and peppers
(5 ratings)
Serve with steamed asparagus and hot linguini.
►
(5 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
25 Min
method
Stove Top
Ingredients For skillet pork and peppers
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1 1/2 lbpork tenderloin
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1 tspsalt, divided
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3 Tbspolive oil, extra virgin, divided
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1 smyellow onion, peeled and thickly sliced
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1 mdred bell pepper, seeded and sliced into wide strips
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1 mdyellow bell pepper, peeled and sliced into wide strips
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1 csliced mushrooms
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6 clovegarlic, peeled and chopped
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1 tspdried, ground sage
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2 Tbsptomato paste
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1/3 cdry white wine
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2/3 clow-sodium chicken broth
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1/3 cgrated parmesan cheese
How To Make skillet pork and peppers
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1Preheat the oven broiler.
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2Slice the pork on an angle into 1-inch-thick pieces; season with 1/2 teaspoon salt.
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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.
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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.
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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.
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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.
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7Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes. Serve.
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