Pork with Roasted Peppers
Serving Size / Yield
- 1 large pork tenderloin
- 3 Tbs extra-virgin olive oil
- 1 small onion, thickly sliced
- 2 yellow bell peppers, sliced into wide strips
- 6 cloves smashed garlic
- 16 fresh sage leaves
- 1/3 C dry white wine
Preheat broiler, and slice the pork into thick pieces. Heat a large skillet on medium-high; add 1 tablespoon olive oil. Add 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 cooking dish.
Add the remaining oil to the skillet. Sear pork in skillet over high heat for up to 4 minutes per side. Transfer the pork to the cooking dish with the onion and peppers.
Reduce the heat to medium and add garlic and sage to the skillet. Cook and stir for about 1 minute. Pour in the wine and bring to a boil, then return to a simmer. Pour the sauce into the cooking dish with the pork, onions, and peppers. Transfer to oven and broil until the pork is cooked through.