Pork and Peppers Over Potatoes

Name: Pork and Peppers Over Potatoes
Total time: 35 min
Yield: 2 servings
Ingredients: 12 ounces tiny new potatoes; 8 ounces pork tenderloin; 2 teaspoons olive oil; 8 ounces whole onion or 7 ounces ready-cut julienned onion (1 2/3 cups); 16 ounces whole green and red peppers or 14 ounces ready-cut julienned peppers (4 cups); 2 tablespoons balsamic vinegar; 1/4 teaspoon salt

By Marian Burros

Total Time: 35 minutes
Rating: 2(5)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Noodles Out, Potatoes In

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Ingredients

Yield:2 servings

12ounces tiny new potatoes
8ounces pork tenderloin
2teaspoons olive oil
8ounces whole onion or 7 ounces ready-cut julienned onion (1⅔ cups)
16ounces whole green and red peppers or 14 ounces ready-cut julienned peppers (4 cups)
2tablespoons balsamic vinegar
¼teaspoon salt

Ingredient Substitution Guide

Preparation

Step 1
Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot, about 20 minutes.
Step 2
Cut pork into 4 equal pieces. Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
Step 3
Cut whole onions and peppers into eighths. Slice in food processor. When pork is browned, set aside. Add remaining oil to pan, and cook onions and peppers over medium-high heat until they soften, about 5 minutes.
Step 4
Stir in vinegar and pork, and cook another minute or two.
Step 5
Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.