There’s something about pork and peppers that just works. It’s simple, savory, and deeply satisfying without being heavy. This version leans into bold flavor with sweet peppers, garlic, tomato paste, and a little punch from pepperoncini. It’s the kind of skillet dinner that feels rustic and intentional — but comes together in under 40 minutes.
The pork tenderloin stays tender thanks to a quick sear and a short simmer in a lightly tangy broth. The peppers soften just enough to sweeten, while the pepperoncini bring brightness that cuts through everything beautifully. It’s balanced, high-protein, and easy enough for a weeknight without feeling rushed.
If you like simple skillet dinners like this, you might also enjoy:
- 30-Minute Korean Ground Beef and Broccoli
- Foil-Baked Cod with Lemon and Dill
- Easy Weeknight Stuffed Peppers
These are all clean, flavor-forward meals that don’t overcomplicate dinner.
Savor the process, and thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
One-Pan Pork Tenderloin with Peppers
Ingredients
- 2/3 lean pork tenderloin
- 2 t Parm
- ½ sweet onion, thickly sliced
- ½ yellow pepper, chopped
- ½ red pepper, chopped
- 2 cloves garlic, smashed
- 1 T tomato paste
- 2 T pepperoncini
- ½ cup low sodium chicken broth
- 1 t EVOO
- S&P to taste
Instructions
- Slice the pork into 1-inch pieces.
- Heat ½ teaspoon EVOO in a skillet over medium heat.
- Add the peppers and onion and cook for about 4 minutes, until just softened. Remove and set aside.
- Add the remaining ½ teaspoon EVOO to the skillet.
- Add the pork and sear for about 3 minutes per side. Remove and set aside.
- Stir in the tomato paste and garlic and cook for 1 minute, until fragrant.
- Add the pepperoncini (with a splash of the liquid) and chicken broth.
- Return the pork and vegetables to the skillet and simmer for about 7 minutes, until the pork is cooked through and the sauce slightly reduces.
