I love an easy dinner. Something I can make for my family that is light on fat and big on flavor is always a bonus. The slow-cooked scents of peppers and tomatoes will bring your family to the table. Serve with Ceasar Brussel Sprouts, crusty bread, and Mashed Potatoes. Or keep it low carb and make some Cauliflower Lemon Risotto.
Carbs 11.8g Protein 51.6g
Makes 4 servings
Ingredients
1 1/2 lb pork tenderloin
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
1 red bell pepper
1 yellow bell pepper
1/4 cup white wine
2 cloves garlic
1 tsp dried thyme
1 tsp dried oregano
1 tbsp chicken soup base
1/2 cup water
1 can diced tomatoes
Directions
Use a heavy stockpot or dutch oven. Season Pork with salt and pepper. Warm olive oil in dutch oven. Sear each side of pork tenderloin. Remove and place on a plate. Remove stem and pith from peppers and slice into long strips. Add to dutch oven and sauté until tender. Add wine and deglaze bottom of pan. Grate garlic into peppers and sauté 1 additional minute. Add remaining ingredients. Stir and bring to simmer. Return pork to sauce. Cover pot and cook for 20 minutes. Let cool five minutes before slicing. Serve with sauce.