Spicy Pork Tenderloin with potatoes and peppers

I found this recipe in the June issue of Real Simple Magazine.

If I do say so myself it is the BEST recipe I have tried in at least 3 years.+

HINT: you will need a large skillet.

2 Tbsp. Olive Oil
1 1 lb. pork tenderloin
Kosher Salt and Pepper
1 lb. new potatoes, quartered
2 large garlic cloves, smashed
1/2 cup dry white wine (such as Sauvignon Blanc)
1/2 cup low-sodium chicken broth or water
1/3 cup jarred hot cherry peppers, seeded and roughly chopped. ( I used sweet cherry peppers)
1/4 cup flat-leaf parsley leaves

HEAT the oil in a large skillet over medium-high heat.

Season the pork with 3/4 tsp. salt and 1/4 tsp. pepper. Place it on one side of the skillet; place the potatoes and garlic on the other side and season with 1/2 teaspoon salt. Cook, stirring the potatoes and turning the pork,until the pork is browned on all sides, 6 to 8 minutes.

Add the wine, broth and cherry peppers. Reduce heat to medium-low and cook, covered, until the pork is cooked through and the potatoes are tender, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.

Stir the parsley into the potatoes and serve with the sliced pork.

YUMMMMMY