1-lb. pork tenderloin, cut into 1-inch thick slices
1/2 tsp. salt
1 Tbsp. Bertolli® Classico™ Olive Oil
1 jar Bertolli® Olive Oil & Garlic Sauce
1/3 cup sliced marinated chopped cherry peppers
8 ounces linguine, cooked and drained
Season pork with salt. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown pork, turning once, 2 minutes. Stir in Sauce and peppers. Cover and simmer, stirring occasionally, 5 minutes or until pork is done. Serve over hot cooked linguine, and garnish, if desired, with chopped fresh parsley.