¼teaspoonsalt-free Creole seasoning or all-purpose seasoning
¼teaspoonsalt
Instructions
Marinate the Pork
Put all the ingredients for the marinade in a zip top bag. Seal bag, and place in a shallow dish. Refrigerate for at least 1 hour or up to overnight.
Cook the Pork
Preheat the oven to 350°F.
In a large oven-safe skillet, heat oil over medium-high heat. Take pork out of marinade and shake off excess. Put the pork in the skillet and sear each side for about 3 minutes each.
Remove pan from heat. Take pork out of the skillet, and set aside.
Add onion and bell peppers to pan, making sure they cover the bottom of the skillet. Top vegetables with pork.
Transfer skillet to oven and bake for 25-30 minutes, until pork is almost done.
Take pork out of skillet, and cover pork with foil.
Put the over-proof skillet {with the onion & bell peppers in it} over medium heat. Add the wine, chicken broth, salt-free Creole seasoning, and salt to the skillet.
Simmer, stirring occasionally, until it reduces by about half.
Slice pork and serve with vegetable sauce over pork.
Notes
*Reserve 1 cup chopped pork tenderloin for another meal.