PORK CACCIATORE | RECIPES | WW USA

Pork cacciatore | Recipes | WW USA image

Provided by @MakeItYours

Number Of Ingredients 11

3 spray(s) Cooking spray divided
12 oz Uncooked lean pork tenderloin cut into 1- to 1 1/2-in chunks
0.5 tsp Table salt divided
0.5 tsp 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
0.75 cup(s) Water or more if necessary, divided
1 medium Yellow pepper(s) cut into 1-in chunks
8 oz Cremini mushroom(s) halved or quartered lengthwise (about 3 cups)
0.75 tsp Dried rosemary or to taste
1 cup(s) Store-bought marinara sauce

Steps:

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.