Spicy Pork Tenderloin With Potatoes And Peppers

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2 tablespoons olive oil

1 1-pound piece pork tenderloin

Kosher salt and pepper

1 pound 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

1/4 cup flat-leaf parsley leaves

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