Pork and Peppers Over Potatoes
Published December 29, 1992
- Total Time
- 35 minutes
- Rating
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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 ⅔ 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 analysis per serving (2 servings)
57 grams carbs; 74 milligrams cholesterol; 425 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 10 grams fiber; 378 milligrams sodium; 30 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot, about 20 minutes.
- Step 2
Cut pork into 4 equal pieces. Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
- Step 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.
- Step 4
Stir in vinegar and pork, and cook another minute or two.
- Step 5
Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.
Private Notes