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Recipes Main Course Pork
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| Servings: | 4 |
| Author Notes: |
This Mediterranean-inspired pork dish doesn't include a starch, but I recommend instant mashed potatoes in plain or garlic flavor, instant rice, or the garlic bread in Chapter 4 as a side dish.
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| Ingredients: |
1 tablespoon olive oil 1 small onion, peeled and finely chopped 1 small red bell pepper, cored, seeded and chopped 2 tablespoons flour salt and pepper to taste 1 pound boneless, diced pork tenderloin 1/2 cup dry vermouth 1/8 teaspoon hot paprika 1/4 teaspoon crushed dried oregano 3/4 cup chicken stock 1/4 cup sliced pimiento-stuffed olives |
| Instructions: |
1. Heat oil in a large nonstick sauté pan. Add the onion and pepper and sauté 2 minutes pver high heat. 2. Combine flour, salt and pepper on a plate. Dust the pork cubes with the flour mixture. 3. Add the pork to the skillet and brown over medium-high heat, about 3 t o5 minutes. Add the vermouth and scrape up the browned bits in the skillet. Reduce the vermouth by half. Add the paprika and oregano and cook 30 seconds. Stir in the chicken stock and olives. Cover and simmer 10 minutes or until pork is tender. Per Main Course Serving: Calories 221 (from fat 93); Fat 10g (Saturated 3g); Cholesterol 76 mg; Sodium 572 mg; Carbohydrate 5g; Dietary Fiber 1g; Protein 25g. |
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