You only had one job!
Most, if not all of us, can get wrapped up in an Internet meme. Some like lol cats (I just can’t see the attraction, but to each their own). Some like that Dos Equis man with funny sayings he’s supposed to be uttering. Others love the “Keep Calm and @@@ on” signs.
Me, I like the “You only had one job” pics. If you haven’t seen them, they show complete failures where someone really didn’t stop and think before they did something. A big sign about a price reduction showing how the price went up. The misspelling of STOP painted on the road (STPO). The sign advertising “Back to school supplies” hanging over bottle of bourbon. I love them all.
After reading this post, take a minute and go a Google image search on “you only had one job”. You’ll love what you find.
Skillet Pork and Peppers
Frying the veggies.
And the pork.
Skillet Pork and Peppers
Prep Time: 20 M | Cook Time: 22 M | Servings: 4 servings | Difficulty: Easy
1 large pork tenderloin (about 11/2 pounds), trimmed
3 tablespoons extra-virgin olive oil
1 small onion, thickly sliced
2 red and/or yellow bell peppers, sliced into wide strips
6 cloves garlic, smashed
16 fresh sage leaves
2 tablespoons tomato paste
1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar
1/3 cup dry white wine
2/3 cup low-sodium chicken broth
1/4 cup grated parmesan cheese
Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
Per serving: Calories 380; Fat 18 g (Sat. 4.4 g; Mono. 10.5 g; Poly. 2 g); Cholesterol 115 mg; Sodium 586 mg; Carbohydrate 10 g; Fiber 2 g; Protein 40 g