PORK AND PEPPERS OVER POTATOES

Pork and Peppers Over Potatoes image

Provided by Marian Burros

Time 35m

Yield 2 servings

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 9 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 377 milligrams, Sugar 18 grams, TransFat 0 grams