Best Skillet Pork And Peppers Recipes

SKILLET PORK AND PEPPERS

Skillet Pork and Peppers image

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.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams

SKILLET PORK AND PEPPERS

Skillet Pork and Peppers image

Serve with steamed asparagus and hot linguini.

Provided by Mikekey *

Categories Pork

Time 45m

Number Of Ingredients 13

Ingredients

1 1/2 lb pork tenderloin
1 tsp salt, divided
3 Tbsp olive oil, extra virgin, divided
1 small yellow onion, peeled and thickly sliced
1 medium red bell pepper, seeded and sliced into wide strips
1 medium yellow bell pepper, peeled and sliced into wide strips
1 c sliced mushrooms
6 clove garlic, peeled and chopped
1 tsp dried, ground sage
2 Tbsp tomato paste
1/3 c dry white wine
2/3 c low-sodium chicken broth
1/3 c grated parmesan cheese

Steps:

1. Preheat the oven broiler.
2. Slice the pork on an angle into 1-inch-thick pieces; season with 1/2 teaspoon salt.
3. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion, peppers and mushrooms and season with remaining salt; cook until the vegetables are crisp-tender and slightly browned, about 6 minutes. Transfer to a plate.
4. 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.
5. 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.
6. Pour in the wine and bring to a boil. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add onion and peppers and sprinkle with the cheese.
7. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes. Serve.