Pork and Peppers

• 1 large pork tenderloin (about 1.5 pounds), trimmed
• 3 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 tbsp. crushed garlic
• 16 fresh sage leaves
• 1/4 cup marinara sauce
• 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 cheese

Preheat the broiler. Slice the pork into 1-inch-thick pieces; lightly season with salt and freshly ground black pepper. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with salt and freshly ground black pepper and cook until the vegetables are crisp-tender and slightly browned, 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, 4 minutes on the first side and 2 minutes on the second side.  Transfer the pork to the plate with the onion and peppers.

Reduce the heat to medium and add the garlic, sage and marinara sauce to the skillet. Cook, stirring, about a minute. Add the pepperoncini slices and their liquid, then 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 the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 7 minutes.

Enjoy!