- 2 tablespoons olive oil
- 1 1-pound piece pork tenderloin
- Kosher salt and pepper
- 1 pound new potatoes, quartered
- 2 large garlic cloves, smashed
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1/2 cup low-sodium chicken broth or water
- 1/3 cup jarred hot cherry peppers, seeded and roughly chopped
- 1/4 cup flat-leaf parsley leaves
- calories 289
- caloriesfromfat 33 %
- protein 27 g
- carbohydrate 17 g
- sugars 1 g
- fiber 2 g
- fat 11 g
- satfat 2 g
- sodium 837 mg
- cholesterol 75 mg
How to Make It
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 the pork is browned on all sides, 6 to 8 minutes.
Add the wine, broth, and cherry peppers. Reduce heat to medium-low and cook, covered, until the pork is cooked through and the potatoes are tender, 12 to 15 minutes.
Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
Stir the parsley into the potatoes and serve with the sliced pork.
Food Fact: Not only are pickled hot cherry peppers delicious when cooked with pork, chicken, and beef but they're also tasty on salami sandwiches. Or stuff them with cream cheese, Feta, or blue cheese for a zesty hors d'oeuvre. A splash of the pepper brine will enliven a martini or a Bloody Mary.