Skillet Pork and Bell Peppers

Tender pork tenderloin strips quickly sautéed with colorful bell peppers and onions in a light savory sauce, served with fluffy couscous and a fresh green salad.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• one-pot
• quick
• healthy
• fresh
• stir-fry

Ingredients

• 1 pound pork tenderloin (trimmed, cut into 1/2-inch strips)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 1 yellow onion (medium, thinly sliced)
• 2 bell peppers (thinly sliced)
• 2 clove garlic (minced)
• 0.5 cup beef broth
• 1 can diced tomatoes (14.5 ounce, undrained)
• 0.5 teaspoon dried paprika
• 0.5 teaspoon dried oregano
• 1 cup couscous
• 2 cup mixed green salad

Instructions

1. Pat the pork tenderloin strips dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat olive oil in a large non-stick skillet over medium-high heat. Add the pork strips and cook, stirring occasionally, until lightly browned on all sides, about 4-5 minutes. Remove pork from skillet and set aside.
3. Add the yellow onion, bell peppers, and garlic to the same skillet. Sauté for about 5 minutes until the vegetables begin to soften.
4. Pour in the low-sodium beef broth and diced tomatoes. Stir in dried paprika and dried oregano. Bring to a simmer.
5. Return the cooked pork to the skillet and stir to combine. Reduce heat to low, cover, and let simmer for 3-5 minutes, allowing flavors to meld. Meanwhile, prepare the quick-cooking couscous according to package instructions.
6. Serve the pork and bell pepper mixture over cooked couscous, alongside a portion of mixed green salad.

Nutrition (per serving)

• Calories: 405
• Protein: 42.1 g
• Carbohydrates: 44.5 g
• Fat: 8.5 g
• Fiber: 7.1 g
• Sodium: 490 mg
• Saturated Fat: 2.1 g
• Sugar: 9.5 g
• Cholesterol: 105 mg