This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We’ve swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 large pork tenderloin (about 11/2 pounds), trimmed
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 small onion, thickly sliced
- 2 red and/or yellow bell peppers, sliced into wide strips
- 6 cloves garlic, smashed
- 16 fresh sage leaves
- 2 tablespoons tomato paste
- 1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar
- 1/3 cup dry white wine
- 2/3 cup low-sodium chicken broth
- 1/4 cup grated Parmesan
Instructions
- Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
- Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
- Photography by Antonis Achilleos
Nutrition Facts
| Calories | 380 |
| Total Fat | 18 grams |
| Saturated Fat | 4.4 grams |
| Cholesterol | 115 milligrams |
| Sodium | 586 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 2 grams |
| Protein | 40 grams |
| Calories | 380 |
| Total Fat | 18 grams |
| Saturated Fat | 4.4 grams |
| Cholesterol | 115 milligrams |
| Sodium | 586 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 2 grams |
| Protein | 40 grams |
Reviews
Love! All of us! Manageable for a work weeknight. Made with already sliced pork, cut the garlic, and served with white rice.
Excellent – will make often. Forgot to add pepprocini and it was awesome. Added afterward on plate and again – awesome and different. Two different tastes depending on your preference. Will double sauce portions in future because it is soooo good. Thx
Cool recipe
great
Very
nice
Great and quick. Will def save this and make again
Easy and so good!
This was a great meal!! It was easy and fun. So delicious!!
Phenomenal. I found the dish to be a great healthy alternative to sausage & peppers. Have made it a few times now!
It’s okay. There’s something about the overall flavor that I don’t care for.
This was delicious and a great WW recipe!
Easy and delicious! Great after work healthy option!