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Wednesday, January 19, 2011

Spicy tenderlion with Potatoes

2 tablespoons olive oil

1 1-pound piece pork tenderloin

kosher salt and pepper

1 pound new potatoes, quartered

2 large garlic cloves, smashed

1/2 cup dry white wine (such as Sauvignon Blanc)

1/2 cup low-sodium chicken broth or water

1/3 cup jarred hot cherry peppers, seeded and roughly chopped

1/4 cup flat-leaf parsley leaves

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.

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