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Pork with Three Peppers

Total Time

Prep/Total Time: 30 min.


4 servings

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


  • 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


  1. 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.
  2. 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.

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