No matter how many times I think I am going to make pork that isn’t dry and tasteless, I always do! I used to think it was because the only pork product I could cook properly was a ham and bacon. Which in our family, bacon is seriously considered on to the major food essentials.
There is the issue of thinking that pork is a bad food because of its fat content. Truth be told, today’s pork is often so lean that oil needs to be added to the pan to cook it.
INGREDIENTS
- 2 tablespoons olive oil
- 1-pound pork tenderloin
- kosher or sea salt and pepper
- 1 pound new potatoes, quartered
- 2 large garlic cloves, smashed
- 1/2 cup dry white wine
- 1/2 cup chicken broth or water
- 1/3 cup jarred hot cherry peppers, seeded and roughly chopped.
- 1/4 cup flat-leaf parsley leaves
DIRECTIONS
- Heat the oil in a large skillet over medium-high heat.
- Season the pork with ¾ teaspoon salt and ¼ teaspoon pepper.
- Place the pork on one side of the skillet. Place the potatoes and garlic on the other side and season with ½ 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 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. Let rest at least 5 minutes before slicing.
- Stir the parsley into the potatoes and serve with sliced pork.
Quick Tip: This is a great recipe that you can make in one big skillet. If the weather is too hot to cook indoors, and you have a burner on your outdoor grill, make this and serve with a side bowl of mango salsa, green salad, and a loaf of sourdough french bread.
If you don’t care for spicy food, just leave out the peppers.