Spicy Pork Tenderloin With Potatoes

Spicy Pork Tenderloin With Potatoes and Peppers
Photo: John Kernick
Hands On Time:
15 mins
Total Time:
35 mins
4 serves


  • 2 tablespoons olive oil

  • 1 1-pound piece pork tenderloin

  • kosher salt and pepper

  • 1 pound new potatoes, quartered

  • 2 large garlic cloves, smashed

  • ½ cup dry white wine (such as Sauvignon Blanc)

  • ½ cup low-sodium chicken broth or water

  • cup jarred hot cherry peppers, seeded and roughly chopped

  • ¼ cup flat-leaf parsley leaves


  1. Heat the oil in a large skillet over medium-high heat. Season the pork with ¾ teaspoon salt and ¼ teaspoon pepper.

  2. Place the pork on one side of the skillet. Place the potatoes and garlic on the other side and season with ½ teaspoon salt.

  3. Cook, stirring the potatoes and turning the pork, until the pork is browned on all sides, 6 to 8 minutes.

  4. 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.

  5. Transfer the pork to a cutting board. Let rest at least 5 minutes before slicing.

  6. Stir the parsley into the potatoes and serve with sliced pork.

Nutrition Facts (per serving)

289 Calories
11g Fat
17g Carbs
27g Protein
Nutrition Facts
Calories 289
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 75mg 25%
Sodium 837mg 36%
Total Carbohydrate 17g 6%
Total Sugars 1g
Protein 27g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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