You may also like
Categories:Viewed: 3 - Published at: a year ago
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
Method
- Scrub potatoes, but do not peel.
- Cover with water, and boil in a covered pot, about 20 minutes.
- Cut pork into 4 equal pieces.
- Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
- 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.
- Stir in vinegar and pork, and cook another minute or two.
- Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.
