Servings: 4
1.33 lbs. lean pork tenderloin
Salt and pepper
1 tbsp. olive oil
1 sweet onion, thickly sliced
1 red pepper, chopped
1 yellow pepper, chopped
4 cloves garlic, smashed
2 tbsp. tomato paste
1/4 cup pepperoncinis (plus 2 tbsp. canning liquid)
1 cup low sodium chicken broth
1/4 cup Parmesan cheese
Preheat the oven to 500 degrees. Slice the pork at an angle into one inch thick slices.
Heat the skillet over medium high heat. Add half the oil. Once hot add the onion and peppers.
Season with salt and pepper. Cook for 4-6 minutes until tender. Remove and set aside.
Add the remaining oil. Once hot add the pork to the skillet and cook for 2-3 minutes on each side until browned. Remove and set aside.
Add the garlic and tomato paste. Cook for 1 minute. Add the pepperoncinis, canning liquid, and chicken broth. Bring to a boil and then lower to a simmer.
Add the pork and peppers back to the skillet. Sprinkle with cheese and place in the oven for 5-7 minutes until pork is cooked through.
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