- Preheat oven to 350°F. In a large nonstick skillet heat oil over medium-high heat 1 minute. Season pork with freshly ground pepper to taste. Add pork to skillet; cook 5 minutes, turning to sear all sides. Transfer pork to a small roasting pan. (Reserve skillet.)
- Place roasting pan in oven. Roast 15 to 18 minutes or until an instant-read thermometer registers 145°F. Remove pan from oven; let pork stand 5 minutes.
- Meanwhile, for the sauce, during the last 5 minutes of roasting place same skillet over medium heat. Add garlic; cook and stir 1 minute. Add wine, scraping up browned bits. Bring to boiling; cook until reduced by half. Stir in broth; bring to boiling; cook until reduced by half. Stir in cherry peppers and brine; cook and stir until heated through.
- Place pork on a cutting board. Thinly slice, and place on a serving platter. Spoon cherry pepper sauce over pork, sprinkle with green onions, and serve.
View all nutritional information
Calories 186, Calories Fat 64, Total Fat 7g, Saturated Fat 1g, Cholesterol 62mg, Sodium 459mg, Carbohydrate 4g, Protein 23g
|Calories (fat) extra||34|
|Total Fat (extra)||11|
|Saturated Fat (extra)||8|
|Vitamin A (extra)||15|
|Vitamin C (extra)||29|