Skillet Pork and Peppers

By carvalhohm

Ingredients

• 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• 2 teaspoons fennel seeds, crushed
• 2 teaspoons dry oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 1/4 pounds pork tenderloin
• 1 tablespoon olive oil, divided
• 2 cups yellow onion (about 1 large), cut into 1/4-inch slices
• 3 garlic cloves, minced
• 2 medium green bell peppers, cut into 1/2-inch slices
• 1 medium red or yellow bell pepper, cut into 1/2-inch slices
• 1 teaspoon minced fresh rosemary, optional
• 2 tablespoons sweet vermouth or water
• 1/4 cup pickled pepperoncini, chopped into thin slices

Details

Servings 4
Adapted from marlenekoch.com

Preparation

Step 1

1. Mix the first 6 ingredients (salt through paprika) in a small bowl. Cut the pork into 12 equal slices (about ½- to 3/4-inch wide each). Coat the pork thoroughly with the spice rub.

2. Heat 2 teaspoons of the oil in a large sauté pan over medium high heat. Add the pork to the skillet and sear for 2 minutes on each side or until browned (the middle will be pink). Trans­fer the slices to a plate and set aside. Add the remaining teaspoon of olive oil to the pan, reduce heat to medium, and add the onion and garlic. Sauté for 3 minutes or until browned and slightly softened. Add the bell peppers, rosemary and vermouth, and cook for 7 to 8 minutes, turning the peppers occasionally until they are crisp tender. Add the pepperoncini and cook for 1 minute.

3. Return the pork to the pan, reduce heat to low, cover and cook for 5 minutes or until peppers are tender and pork is thoroughly cooked.

NUTRITION INFORMATION PER SERVING (~ 3 pieces of pork plus peppers): Calories 250 | Carbohydrate 13g (Sugars 7g) | Total Fat 10g (Sat Fat 2g) | Protein 25g | Fiber 3g | Cholesterol 75mg | Sodium 380mg | Food Exchanges: 3½ Lean Meat, 2 Vegetables | Carbohydrate Choices: 1 |