INGREDIENTS
2
bell peppers
1/3 cup
dry white wine
16
fresh sage leaves
6 cloves
garlic
4 servings
kosher salt
5 1/2 lb
lean pork tenderloin
2/3 cup
low sodium chicken broth
3 tbsp
olive oil
1 small
onion
1/4 cup
parmesan cheese
1/4 cup
pepperoncini
2 tbsp
tomato paste