Pork with bell pepper in a frying pan

Ingredients:

• 1 large pork tenderloin, trimmed of sinew (about 700 g)
• 3 tbsp. l. olive oil
• 1 small onion, thinly sliced
• 2 red and/or yellow bell peppers, cut into wide strips
• 6 crushed garlic cloves
• 16 sage leaves
• 2 tbsp tomato paste
• 1/4 cup sliced ​​marinated pepperoncini, plus 2 teaspoons of the liquid from the jar
• 1/3 cup dry white wine
• 2/3 cup unsalted chicken broth
• 1/4 tbsp. grated Parmesan cheese

Preparation:

1. Turn on an electric grill. Slice the pork diagonally into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium heat and add 1 tablespoon of olive oil. Add the onion, bell pepper, and 1/2 teaspoon of salt and cook for 4-6 minutes until lightly browned. Transfer the vegetables to a plate.
2. Pour the remaining 2 tablespoons of oil into the skillet. Add the pork and sear over high heat for 2-4 minutes per side, until golden brown. Transfer the pork to a plate with the onions and peppers.
3. Reduce the heat to medium and add the garlic, sage, and tomato paste to the pan. Cook, stirring, for 1 minute, until the tomato paste turns a brick-red color. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a simmer.
4. Pour in chicken broth and bring back to a boil. Return the pork to the pan and spread it out in a single layer; add the onion and pepper and sprinkle with cheese. Transfer to the oven and broil for 4-7 minutes, until the pork is cooked through.