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Categories:
olive oil pork tenderloin kosher salt pepper new potato garlic white wine chicken broth pepper flat leaf parsley
Viewed: 101 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil
- 1 (1 lb) pork tenderloin
- kosher salt
- pepper
- 1 lb new potato, quartered
- 2 large garlic cloves, smashed
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1/2 cup low sodium chicken broth or 1/2 cup water
- 1/3 cup jarred hot cherry pepper, seeded and roughly chopped
- 1/4 cup flat leaf parsley
Method
- Heat the oil in a large skillet over medium-high heat.
- Season the pork with 3/4 teaspoon salt and 1/4 teaspoon pepper. 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.
- 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.
