Skillet Pork and Peppers

Skillet Pork and Peppers

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  • Prep Time


  • Total Time


  • Servings



  • 1

    large pork tenderloin (about 1.5 lbs), trimmed

  • kosher salt

  • 3

    tablespoons extra-virgin olive oil

  • 1

    small onion, thickly sliced

  • 2

    red/and or yellow bell peppers, sliced into wide strips

  • 6

    cloves of garlic, smashed

  • 16

    fresh sage leaves

  • 2

    tablespoons tomatoe paste

  • ¼

    cup slicked pickled pepperoncini, plus 2 teaspoons of liquid from the jar

  • cup dry white wine

  • cup low-sodium chicken broth

  • ¼

    cup grated parmesean cheese


Preheat the broiler. Slice the pork on an angle into 1 inch thick pieces; season wiht salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4-6 minutes. Transfer to plate. Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2-4 minutes per side. Transfer the pork to plate with onion and peppers. Reduce 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. Add the pepperoncini slices and their liquid, then pour 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 the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4-7 minutes.


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