Spicy Pork Tenderloin With Potatoes and Peppers

Ingredients

• 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 water
• 1/3 cup jarred hot cherry pepper, seeded and roughly chopped
• 1/4 cup flat leaf parsley

Directions

1. 1

   Heat the oil in a large skillet over medium-high heat.

2. 2

   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.

3. 3

   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.

4. 4

   Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.

5. 5

   Stir the parsley into the potatoes and serve with the sliced pork.