Labadie Recipe Database

Name Spicy Pork Tenderloin with Potatoes and Peppers Number of People 4 List of Ingredients 2 T Olive oil 1 lb. pork tenderloin kosher salt and pepper 1 lb. 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 Description Heat the oil in a large skillet over medium-high heat. Season the pork with 3/4 tsp. salt and 1/4 tsp. pepper.  Place it on one side of the skillet; place the potatoes and garlic on the other side and season with 1/2 tsp. 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. Time 35 minutes Difficulty (1-5) 1 Notes One pot meal! Image