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Pork with Three Peppers

 Pork with Three Peppers
I like to cut the meat and vegetables ahead of time. Then this entree goes from the skillet to the table in no time.—Sheri La Fleche, New Bedford, Massachusetts
4 ServingsPrep/Total Time: 30 min.


  • 1 pound pork tenderloin, cut into 1/4-inch strips
  • 2 medium onions, sliced and separated into rings
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) beef broth
  • 1 each medium sweet red, yellow and green pepper, julienned
  • 1/4 cup tomato paste
  • 1/4 cup salsa
  • 1 to 2 teaspoons chili powder
  • 1/2 teaspoons salt
  • 3 tablespoons all-purpose flour
  • 1/4 cup cold water
  • Hot cooked rice


  • In a large skillet, stir-fry the pork, onions and garlic in oil for 3
  • minutes. Stir in the broth, peppers, tomato paste, salsa, chili
  • powder and salt. Bring to a boil. Reduce heat; cover and simmer for
  • 10-12 minutes or until pork is no longer pink, stirring
  • occasionally.
  • Combine the flour and water until smooth; gradually add to pan. Bring
  • to a boil; cook and stir for 2 minutes or until thickened. Serve
  • over rice. Yield: 4 servings.

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Pork with Three Peppers (continued)

Nutritional Facts: 1 serving equals 270 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 805 mg sodium, 22 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer