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| Weight Watchers Recipe (Points Value 6) | |||||
| Ingredients: | |||||
| 12 Oz | Pork Tenderloin, Cut into 1In Chunks | ||||
| 1/2 Tsp | Salt | ||||
| 1/2 Tsp | Black Pepper | ||||
| 3 | Yukon Gold Potatoes, Peeled Cut into 1In Chunks | ||||
| 1 | Onion Halved & Thinly Sliced | ||||
| 3/4 Cup | Water | ||||
| 1 | Yellow Pepper, Cut into 1In Chunks | ||||
| 8 Oz | Cremini Mushrooms, Halved | ||||
| 3/4 Tsp | Rosemary, Dried | ||||
| 1 Cup | Marinara Sauce | ||||
| Directions: | |||||
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1. coat a large nonstick skillet with cooking spray; heat over medium heat.
2. Sprinkle pork with salt and pepper. Add pork to skillet, increase heat to medium-high and cook, turning pieces occasionally, until browned, about 6 minutes. Remove to Plate 3. Off heat coat same skillet with cooking spray, heat over medium heat. Add potatoes, onion, and 1/2 Cup Water; cook, scraping bottom of pan, 1 minute. Cover and cook, stirring occasionally, 5 Minutes. 4. Add yellow pepper, mushrooms, rosemary, and remaining salt and pepper to skillet. Saute over medium-high heat, until vegetables are lightly browned, adding a Tbs or two of water if needed to prevent sticking, about 7 minutes. 5. Stir in marinara sauce, pork and 1/4 cup water. Bring to a simmer. Cover skillet, reduce heat to medium and cook until vegetables are tender and pork is cooked through, about 7 minutes. Yield about 1.5 Cups per serving |
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