Pork Cacciatore

Pork tenderloin subs for the typical chicken in this delicious dinner. The addition of potatoes makes it a one-pot meal – no need to cook either pasta or rice.  I did however, serve it on spiralized butternut squash.   This was amazing for only 5 points, very satisfying and filling.

Serves 4


    • 3 spray(s) cooking spray, divided

    • 12oz uncooked lean pork tenderloin, cut into 1- to 1 1/2-in chunks

    • 12tsp  table salt, divided

    • 12tsp  black pepper, freshly ground, divided

    • 3 small uncooked Yukon gold potato(es), peeled, cut into 1-in chunks

    • 1 medium uncooked onion(s), halved and thinly sliced

    • 34 cup(s) water, or more if necessary, divided

    • 1 medium yellow pepper(s), cut into 1-in chunks

    • 8oz cremini mushroom(s), halved or quartered lengthwise (about 3 cups)

    • 34 tsp dried rosemary, or to taste

    • 1cup(s) store bought marinara sauce


  • Coat a large nonstick skillet with cooking spray; heat over medium heat. Sprinkle pork with 1/4 teaspoon each salt and pepper. Add pork to skillet, increase heat to medium-high and cook, turning pieces occasionally, until browned, about 6 minutes; remove to a plate. Off heat, coat same skillet with cooking spray; heat over medium heat. Add potatoes, onion and 1/2 cup of water; cook, scraping bottom of pan, 1 minute. Cover and cook, stirring occasionally, 5 minutes. Add yellow pepper, mushrooms, rosemary and remaining 1/4 teaspoon each salt and pepper to skillet; sauté over medium-high heat, until vegetables are lightly browned, adding a tablespoon or two of water if needed to prevent sticking, about 7 minutes. Stir in marinara sauce, pork and 1/4 cup water; bring to a simmer. Cover skillet, reduce heat to medium and cook until vegetables are tender and pork is cooked through, about 7 minutes. Yields about 1 1/2 cups per serving.


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