Pork tenderloin remains juicy and tender in this quick and easy one-pot meal. Using both frozen chopped onions and green bell peppers cuts down on preparation time. Smoked paprika gives a smoked flavor to the dish. It can be found in the spice section of the supermarket. Ground chipotle pepper will also give a smoked flavor.
Fred Tasker’s wine suggestion: Pork with earthy mushrooms? An earthy zinfandel.
Helpful hints:
• Dried angel hair pasta can be used if fresh is not available. Increase the cooking time for the pasta to 8 minutes. Add more water if necessary.
• Look for trimmed green beans in the produce section to cut down on preparation time.
• 2 crushed garlic cloves can be used instead of bottled minced garlic.
Countdown:
• Assemble ingredients.
• Complete recipe.
Shopping list:
Here are the ingredients you’ll need.
To buy: 3/4 pound pork tenderloin, 1 bottle smoked paprika, 1/2 pound sliced baby bello mushrooms, 1 bag frozen chopped green bell peppers, 1 bag frozen chopped onion, 1 bottle pasta sauce, 1/4 pound fresh angel hair pasta and 1/4 pound trimmed green beans.
Staples: Olive oil, minced garlic, salt and black peppercorns.
Pork and mushroom skillet supper
Recipe by Linda Gassenheimer
3/4 lb. pork tenderloin
1/2 Tbsp. smoked paprika
1/2 Tbsp. olive oil
Salt and freshly ground black pepper
1/2 lb. sliced baby bello mushrooms (about 2 1/2-cups)
1 cup frozen chopped green bell pepper
1/2 cup frozen chopped onion
1 tsp. minced garlic
1 cup pasta sauce
1 cup water
1/4 lb. fresh angel hair pasta
1/4 lb. green beans, trimmed and cut into 2 inch pieces (about 1 1/2-cups)
Remove visible fat from pork and cut into 1-inch cubes. Toss in smoked paprika. Heat olive oil in a nonstick skillet over medium-high heat. Add pork and brown 3 minutes, turning to brown all sides. Add salt and pepper to taste. Remove pork to a plate. Add the mushrooms, bell pepper, onion and garlic. Saute 3 minutes. Add the pasta sauce, water, angel hair pasta and green beans. Spread the pasta throughout the pan to evenly distribute it. Bring to a boil and cook 3 minutes. Return pork to the skillet to warm 1 minute. Serve.
Per serving: 569 calories (17 percent from fat), 10.7 g fat (2.2 g saturated, 4.4 g monounsaturated), 111 mg cholesterol, 50.7 g protein, 68.3 g carbohydrates, 8.8 g fiber, 146 mg sodium.
Yield 2 servings
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