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Spicy Pork Tenderloin with Potatoes and Peppers Recipe

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This recipe for Spicy Pork Tenderloin with Potatoes and Peppers is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
1 1-pound piece pork tenderloin
Kosher salt and pepper
1 pound 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 leaves
Directions:
Directions:
Heat oil in 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 15 minutes before slicing.

Stir the parsley into the potatoes and serve with sliced pork.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
"Real Simple Magazine". You have probably seen jars of pickled hot cherry peppers in the pickle section of your grocery store and wondered, like me, what are those? (Unless you are like my sister, Colleen, who loves every spicy food!) It is amazing how wonderful they taste cooked with this tenderloin.

 

 

 

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