PEPPERONCINI PORK RECIPES

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CROCK POT PORK LOIN FILET | JUST A PINCH RECIPES



crock pot pork loin filet | Just A Pinch Recipes image

this is always a big hit with company

Provided by Barbara Miller @Barbara_Miller

Categories     Pork

Prep Time 20 minutes

Cook Time 8 hours

Yield 4

Number Of Ingredients 9

1 large yellow onions, sliced
1 - preseasoned shrink wrapped rosemary olive oil pork loin filet
4 medium potatoes, cut in 1" pieces
1 small box of button mushrooms, quartered
1 cup(s) carrots, chopped to 1" pieces
1/2 cup(s) red wine
1 package(s) pork gravy mix, dry
1/2 stick(s) butter, cut up
4 - pepperoncini peppers

Steps:

  • spray a 6 quart oval crock pot with non stick spray.
  • layer the onion in the bottom of the pot.
  • place the pork on top of the onion. (this image shows the pork still in the package - just wanted you to see what it looked like in the store, so unwrap it before cooking it ok!)
  • toss the potato, mushrooms and carrots around the pork.
  • pour the wine over the pork. not over the vegetables.
  • sprinkle the powdered gravy mix over the pork. not over the vegetables.
  • lay the sliced butter on the dry gravy mix.
  • place the peppers between the butter slices.
  • cover and cook o low 8 to 10 hours. or on high 4 to 5 hours.

SKILLET PORK AND PEPPERS RECIPE | FOOD NETWORK KITCHEN ...



Skillet Pork and Peppers Recipe | Food Network Kitchen ... image

This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

1 large pork tenderloin (about 11/2 pounds), trimmed
Kosher salt
3 tablespoons extra-virgin olive oil
1 small onion, thickly sliced
2 red and/or yellow bell peppers, sliced into wide strips
6 cloves garlic, smashed
16 fresh sage leaves
2 tablespoons tomato paste
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

Steps:

  • Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 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, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
  • Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. 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, 4 to 7 minutes.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 380, FatContent 18 grams, SaturatedFatContent 4.4 grams, CholesterolContent 115 milligrams, SodiumContent 586 milligrams, CarbohydrateContent 10 grams, FiberContent 2 grams, ProteinContent 40 grams

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