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
- Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot, about 20 minutes.
- Cut pork into 4 equal pieces. Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
- 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.
- Stir in vinegar and pork, and cook another minute or two.
- 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