Ingredients
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12 oz uncooked lean pork tenderloin, cut into 1- to 1 1/2-in chunks
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1/2 tsp table salt, divided |
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1/2 tsp black pepper, freshly ground, divided |
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3 spray(s) cooking spray, divided |
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3 small uncooked Yukon gold potato(es), peeled, cut into 1-in
chunks |
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1 medium uncooked onion(s), halved and thinly sliced |
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3/4 cup(s) water, or more if necessary, divided |
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1 medium yellow pepper(s), cut into 1-in chunks |
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8 oz cremini mushroom(s), halved or quartered lengthwise (about 3
cups) |
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3/4 tsp dried rosemary, or to taste |
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1 cup(s) home made marinara sauce
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Instructions
- Coat a large nonstick skillet with cooking spray; heat over medium
heat.
Sprinkle pork with 1/4 teaspoon each salt and pepper. Add pork to
skillet, increase heat to medium-high and cook, turning pieces occasionally,
until browned, about 6 minutes; remove to a plate.
Off heat, coat same
skillet with cooking spray; heat over medium heat. Add potatoes, onion and 1/2
cup of water; cook, scraping bottom of pan, 1 minute. Cover and cook, stirring
occasionally, 5 minutes.
Add yellow pepper, mushrooms, rosemary and
remaining 1/4 teaspoon each salt and pepper to skillet; sauté over medium-high
heat, until vegetables are lightly browned, adding a tablespoon or two of water
if needed to prevent sticking, about 7 minutes.
Stir in marinara sauce,
pork and 1/4 cup water; bring to a simmer. Cover skillet, reduce heat to medium
and cook until vegetables are tender and pork is cooked through, about 7
minutes. Yields about 1 1/2 cups per serving.
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