Directions

1. Preheat oven to 350°F. In a large nonstick skillet heat oil over medium-high heat 1 minute. Season pork with freshly ground pepper to taste. Add pork to skillet; cook 5 minutes, turning to sear all sides. Transfer pork to a small roasting pan. (Reserve skillet.)
2. Place roasting pan in oven. Roast 15 to 18 minutes or until an instant-read thermometer registers 145°F. Remove pan from oven; let pork stand 5 minutes.
3. Meanwhile, for the sauce, during the last 5 minutes of roasting place same skillet over medium heat. Add garlic; cook and stir 1 minute. Add wine, scraping up browned bits. Bring to boiling; cook until reduced by half. Stir in broth; bring to boiling; cook until reduced by half. Stir in cherry peppers and brine; cook and stir until heated through.
4. Place pork on a cutting board. Thinly slice, and place on a serving platter. Spoon cherry pepper sauce over pork, sprinkle with green onions, and serve.