Spicy Pork Tenderloin with Potatoes and Peppers

Name: Spicy Pork Tenderloin with Potatoes and Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters jarred hot cherry peppers, seeded and roughly chopped; 118 milliliters dry white wine (such as Sauvignon Blanc); 59 milliliters flat-leaf parsley leaves; 2 larges garlic cloves, smashed; 4 servings Kosher salt and pepper; 118 milliliters low-sodium chicken broth or water; 454 grams new potatoes, quartered; 2 Tbsps olive oil; 454 grams pork tenderloin

Spicy Pork Tenderloin with Potatoes and Peppers might be just the main course you are searching for. One serving contains 325 calories, 27g of protein, and 11g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 15 minutes. Head to the store and pick up cherry peppers, olive oil, chicken broth, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Heat the oil in a large skillet over medium-high heat. Season the pork with 3/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Pork

Salt

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Potato

Garlic

Pork

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Potato

Peppers

Cherries

Broth

Pork

Wine

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.

Ingredients you will need

Hot Cherry Pepper

Cream Cheese

Martini

Blue Cheese

Potato

Whole Chicken

Parsley

Pepper

Salami

Brine

Beef

Feta Cheese

Pork

Equipment you will use

Cutting Board

Equipment

Frying Pan

Cutting Board

Ingredients

Servings:

79milliliters

jarred hot cherry peppers, seeded and roughly chopped 118milliliters

dry white wine (such as Sauvignon Blanc)59milliliters

flat-leaf parsley leaves 2larges

garlic cloves, smashed 4servings

Kosher salt and pepper 118milliliters

low-sodium chicken broth or water 454grams

new potatoes, quartered 2Tbsps

olive oil 454grams

pork tenderloin

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is La Celian Elite Malbec. It has 4.8 out of 5 stars and a bottle costs about 20 dollars.