Ingredients

  • 12 ounces tiny new potatoes
  • 8 ounces pork tenderloin
  • 2 teaspoons olive oil
  • 8 ounces whole onion or 7 ounces ready-cut julienned onion (1 2/3 cups)
  • 16 ounces whole green and red peppers or 14 ounces ready-cut julienned peppers (4 cups)
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      476 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 13 grams dietary fiber; 22 grams sugars; 32 grams protein; 73 milligrams cholesterol; 383 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings

Preparation

  1. Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot, about 20 minutes.
  2. Cut pork into 4 equal pieces. Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
  3. Cut whole onions and peppers into eighths. Slice in food processor. When pork is browned, set aside. Add remaining oil to pan, and cook onions and peppers over medium-high heat until they soften, about 5 minutes.
  4. Stir in vinegar and pork, and cook another minute or two.
  5. Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.

35 minutes

Dining and Cooking