Pork is juicy, tender in easy one-pot dish
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, but also adds a bit of spicy heat.)
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.
Pork and Mushroom Skillet Supper
¾ pound pork tenderloin ½ tablespoon smoked paprika 1½ teaspoons olive oil Salt and ground black pepper ½ pound sliced baby portobello mushrooms (about 2½ cups) 1 cup frozen chopped green bell pepper ½ cup frozen chopped onion 1 teaspoon minced garlic 1 cup pasta sauce
Pork and Mushroom Skillet Supper
1 cup water ¼ pound fresh angel hair pasta ¼ pound green beans, trimmed and cut into 2 inch pieces (about 1½ cups) Remove visible fat from pork and cut into 1-inch cubes. Toss with smoked paprika.
Heat olive oil in a skillet over mediumhigh heat. Add pork and brown 3 minutes, turning to brown all sides. Season with salt and pepper. 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.
Makes 2 servings.