Pork With Pepper Delicious, Pretty
I can’t pass by a grocer’s display of red, yellow, orange, purple and green peppers without buying some. They’re so colorful and inviting that I decided to create a recipe to show them off.
This Mixed Pepper and Pork Medley will look pretty served in any pot, or just right on individual plates. Today’s leaner pork cooks quickly; in general, it needs to reach an internal temperature of 160 degrees. In this recipe, the cubes will dry out if cooked too long.
A few years ago, the Canadians developed a yellow-fleshed potato called Yukon Gold. Its buttery color and flavor have made it very popular. Now there are similar varieties available, called gold, yellow or yellow gold. Any of these can be used in this recipe, as can small red potatoes.
Mixed Pepper and Pork Medley
1 large or 2 small Yukon gold potatoes, about 1/2 pound
1 teaspoon olive oil
1/2 pound pork tenderloin, cut into 1-inch cubes
1 medium red bell pepper, sliced about 2 inches long and 1/2-inch wide, about 2 cups
1 medium yellow bell pepper, sliced about 2 inches long and 1/2-inch wide, about 2 cups
2 medium cloves garlic, crushed
1 cup canned crushed tomatoes
1/2 cup water (optional)
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
Preheat oven to 350 degrees.
Wash and quarter potato (you needn’t peel it). Place in medium sauce pan and cover with cold water. Cover and boil 20 minutes. (To microwave, wash and cut into quarters, place in a bowl with a 1/2 cup water, cover and microwave on high for 10 minutes.) Remove from water, let cool, and cut into 1-inch cubes.
Heat oil in a medium nonstick skillet. Brown pork on all sides, about 2 minutes. Remove to a plate. Add peppers, garlic and tomatoes to the pan and saute, covered, 10 minutes. If the mixture looks dry, add 1/2 cup water.
Add potatoes and pork to skillet and simmer gently, covered, 10 minutes. Add salt and pepper to taste.
Serve on individual plates and sprinkle chopped parsley on top. Accompany with pumpernickel or five-grain bread.
Yield: 2 servings.
Nutrition information per serving: 375 calories, 19 grams protein, 44 grams carbohydrate, 15 grams fat (36 percent fat calories), 6.3 grams fiber, 45 milligrams cholesterol, 409 milligrams sodium.