Italian Pork and Vegetable Sauté

Ingredients

• 2 tablespoons olive oil, divided
• 1 large red bell pepper, cored and cut into 1/2-inch dice
• 10 ounces cremini mushrooms, sliced
• 3 scallions, white and green parts, thinly sliced
• 1 pound boneless pork sirloin chops, cut into 1-inch cubes
• Coarse salt
• Freshly ground black pepper
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine, such as Pinot Grigio, or non-alcoholic varietal grape juice, such as Chardonnay
• 1/2 cup water

Preparation

1. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until beginning to soften, about 1 minute. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes. Stir in scallions and cook until wilted, about 1 minute. Transfer to a plate.
2. Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 tablespoon oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 minutes. Sprinkle with flour and stir with wooden spoon to coat pork.
3. Add wine and 1/2 cup water; and bring to a boil, scraping up browned bits in pan with wooden spoon. Return vegetables to pan and cook until sauce is nicely thickened, about 1 minute. Season with salt and pepper. Serve hot.

Preparation Time

10 minutes

Cook Time

12 minutes

Nutrition per serving (pork and sauté):

Calories:	230		Total Fat:	11g
Cholesterol:	55mg		Protien:	20g
Carbohydrates:	8g		Sodium:	55mg

Serves

Makes 4 servings

Notes, Tips & Suggestions

Serving Suggestions: Serve sauté spooned over cooked orzo or corkscrew pasta tossed with green peas and freshly grated Parmesan cheese.

Source

National Pork Board