Recipes

Juicy pork, mushroom supper easy to make

Pork tenderloin remains juicy and tender in this quick and easy one-pot meal. Using frozen chopped onions and green bell peppers cuts down on preparation time. Paprika gives a smoked flavor to the dish. (Ground chipotle pepper will also give a smoked flavor.)

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 jar 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.

Fred Tasker’s wine suggestion

Pork with earthy mushrooms? An earthy zinfandel.

Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.

Pork And Mushroom Skillet Supper

Recipe by Linda Gassenheimer

3/4 pound pork tenderloin

1/2 tablespoon smoked paprika

1/2 tablespoon olive oil

Salt and freshly ground black pepper

1/2 pound sliced baby bello mushrooms (about 2 1 / 2-cups)

1 cup frozen chopped green bell pepper

1/2 cup frozen chopped onion

1 teaspoon minced garlic

1 cup pasta sauce

1 cup water

1/4 pound fresh angel hair pasta

1/4 pound 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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