- 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.