Pork & Red Pepper Skillet

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Ingredients

• 2 tablespoons minced garlic
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 (2-pound) boneless pork tenderloin
• 1/4 cup vegetable oil
• 4 medium red bell peppers, sliced
• 1 cup dry white wine, or 3/4 cup chicken broth and 1/4 cup white-wine vinegar
• 1/2 cup chicken broth
• 1 medium lemon, cut into wedges

Directions

• 1
  Combine garlic, black pepper and salt in a small bowl and mix well. Spread the mixture on all sides of the pork. Chill, covered, for 2 hours. Cut into 1/2-inch slices.
• 2
  Heat vegetable oil in a large skillet over high heat. Brown pork on both sides in the hot oil. Transfer to a plate.
• 3
  Add bell peppers to drippings in the skillet. Sauté, stirring continually, until peppers are tender, about 6 minutes. Transfer to a plate.
• 4
  Add the wine and broth to the skillet drippings, stirring to deglaze the skillet. Return pork to skillet. Cook over low heat until pork is tender, about 15 minutes.
• 5
  Return peppers to skillet. Cook, stirring frequently, until heated through, about 5 minutes. Transfer pork and peppers to a serving platter. Cook skillet juices over medium-high heat, stirring frequently, until slightly thickened. Pour over the pork mixture. Serve with lemon wedges.