Pork & Red Pepper Skillet

By polledl

Ingredients

• 2 tablespoons minced garlic
• 1 teaspoon black pepper1 teaspoon salt
• 1 (2-pound) boneless pork tenderloin
• 1/4 cup vegetable oil
• 4 medium red bell peppers, sliced
• 1 cup dry white wine, or 3/4 cup chicken broth and 1/4 cup white-wine vinegar
• 1/2 cup chicken broth1 medium lemon, cut into wedges

Details

Preparation time 24mins
Cooking time 54mins

Preparation

Step 1

1Combine garlic, black pepper and salt in a small bowl and mix well. Spread the mixture on all sides of the pork. Chill, covered, for 2 hours. Cut into 1/2-inch slices.
.2Heat vegetable oil in a large skillet over high heat. Brown pork on both sides in the hot oil. Transfer to a plate.
.3Add bell peppers to drippings in the skillet. Sauté, stirring continually, until peppers are tender, about 6 minutes. Transfer to a plate.
.4Add the wine and broth to the skillet drippings, stirring to deglaze the skillet. Return pork to skillet. Cook over low heat until pork is tender, about 15 minutes.
.5Return peppers to skillet. Cook, stirring frequently, until heated through, about 5 minutes. Transfer pork and peppers to a serving platter. Cook skillet juices over medium-high heat, stirring frequently, until slightly thickened. Pour over the pork mixture. Serve with lemon wedges.