Spicy Pork Tenderloin With Potatoes And Peppers – a delicious recipe with olive oil, pork tenderloin, Kosher salt, potatoes, garlic, white wine. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat the oil in a large skillet over medium-high heat.
2
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.
3
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.
4
Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
5
Stir the parsley into the potatoes and serve with the sliced pork.
6
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.
350
kcal
Calories
12
g
Fat
38
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1-pound piece pork tenderloin, Kosher salt and pepper, 1 pound new potatoes, quartered, and more.
Yes, Spicy Pork Tenderloin With Potatoes And Peppers falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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