Zutaten für Spicy Pork Tenderloin With Potatoes And Peppers
- 1 tablespoon olive oil
- 1 pound pork tenderloin
- 1 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 1 pound small red potatoes
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup pitted cherry peppers
- 1/4 cup chopped fresh parsley
- 1 red bell pepper, cored, seeded and chopped
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Zubereitung von Spicy Pork Tenderloin With Potatoes And Peppers
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Season the 1-pound pork tenderloin generously with ¾ teaspoon salt and ¼ teaspoon black pepper.
- Sear the pork tenderloin in the hot skillet until browned on all sides (about 6-8 minutes), turning occasionally. Set aside.
- Add 1 pound small red potatoes (halved or quartered if large), 4 cloves garlic (minced), and 1 red bell pepper (cored, seeded, and chopped) to the skillet. Season with ½ teaspoon salt.
- Toss the potatoes and peppers to coat with oil and seasonings.
- Add ½ cup dry white wine and ½ cup chicken broth to the skillet.
- Add ½ cup pitted cherry peppers.
- Transfer the skillet to a preheated oven at 375°F (190°C).
- Roast, uncovered, for 12-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are tender.
- Remove the skillet from the oven. Let the pork rest for 5 minutes before slicing.
- Stir in ¼ cup chopped fresh parsley into the potatoes and peppers.
- Serve the sliced pork tenderloin over the roasted potatoes and peppers.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
3 g
Zucker
7g
Fett
15g
Kohlenhydrate
7g
