Pork with Bell Peppers and Tomatoe Sauce #Recipe

Thursday, March 03, 2011 Posted by Aleksandra Nearing

I was inspired to try this recipe by a lovely picture in Cooking Light magazine.  I did modify it to suit our palette and we served the mixture over spaghetti noodles (kid's choice).  We love vegetables so as a rule I typically double the veggies in anything I make.  If you're not a huge fan, cut back on the quantities below.  The recipe called for anchovy fillets which I could not bring myself to use after I opened them and sampled them.  Alternatively, minced olives would work well as a substitute but I was out.

1 pound pork tenderloin, trimmed and cut into 1 inch thick medallions
2 red bell peppers, cut into strips or 1 inch squares
2 yellow bell peppers, cut into strips or 1 inch squares
3-5 cloves garlic, thinly sliced
1 large onion, cut into 1 inch squares
salt and fresh ground pepper to taste
olive oil
tomato sauce

Chop veggies and set aside.


Trim your pork.  I bought pre-cut chops in the interest of saving time.

Heat olive oil some salt and fresh ground pepper.
Toss in the pork and sear nicely.

Add all veggies and cook for 5-10 minutes until half-cooked.  Then add your tomato sauce and simmer 10 more minutes.

Serve over pasta of your choice or if you're going low-carb, eat as is.  I sometimes sprinkle with a little cheese.  Enjoy!

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1 comments:

  1. Dina said...

    Oh I love this one! I double up on the veggies, too.