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Pork with Peppers


1¾-pound pork tenderloin, cut into 12 slices
¼ cup all-purpose flour
1 teaspoon salt
Olive oil cooking spray
2 teaspoons olive oil
1 medium red bell pepper, cut into ¼-inch thick strips
1 medium yellow bell pepper, cut into ¼-inch thick strips
1 medium onion, halved, thinly sliced
½ cup dry white wine
1 clove garlic, crushed
1 cup fat-free chicken broth
½ teaspoon dried marjoram
½ teaspoon freshly ground black pepper
2 cups cooked orzo

Mix flour with ½ teaspoon of the salt. In plastic bag, coat pork with flour mixture. Heat large nonstick skillet over medium-high heat. Remove from heat. With cooking spray, coat bottom. Add 1 teaspoon olive oil. Return to heat. Add pork; cook 2 minutes. Turn over; cook 1 minute; remove to plate.

Add remaining oil, bell peppers, and onion to skillet; sauté 7 minutes, until onion is crisp-tender. Add wine and garlic; boil until 2 tablespoons liquid remain. Add broth, marjoram, remaining salt, and pepper; bring to a boil.

Add pork; cook 2 minutes, until pork is cooked through and sauce thickens. Serve over cooked orzo.

Makes 6 servings.