Ever wonder what to do with that pork tenderloin in the freezer? This dish is it and SIMPLE and what is better than a skillet full of peppers, onions and pork? Total cooking time is about 45 minutes.

Let’s cook!

Skillet Pork with Peppers and Onions

1.5 lb pork tenderloin

3 tablespoons olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 onion, sliced

7 cloves garlic, smashed

handful fresh sage leaves, sliced

3 tablespoons tomato paste

1/4 cup sliced pepperoncini, plus 1 tablespoon of liquid from the jar

1/3 cup dry white wine

2/3 cup chicken stock

1/4 cup grated parmesan cheese

Slice the pork into 1-inch thick pieces and toss in a bowl with salt/pepper.

Heat a large ovenproof skillet over medium heat, add 1 tablespoon of olive oil. Add the onion and bell peppers.

Cook until the vegetables are crisp-tender and slightly brown, 5 – 6 minutes. Transfer to a plate.

Add 2 tablespoons to the skillet. Add the pork and sear over medium heat until browned, 4 minutes per side.

Transfer the pork to the plate with the onions and peppers.

Return the skillet back to medium heat and add the garlic, sage and tomate paste.

Cook, stirring until the paste is brick-red. Add the pepperoncini and the liquid. Then add the wine and bring to a boil.

Add the broth and simmer for 10 minutes.

Arrange the pork in a single layer in the skillet.

Add the onions and peppers.

Sprinkle the top with cheese.

Transfer to the broiler and cook for 5 minutes.

Remove from the broiler and let rest for 5 minutes.

Time to plate!

Here is a close-up:

Hope you enjoy this spicy skillet dinner!

Happy Cooking!