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Visit our Closings and Delays page for more information.

Closings and Delays

Pork Tenderloin with Peppers

This recipe is intended for patients who have successfully completed the Soft Solid phase and are over eight weeks post-op.

Pork Tenderloin and PeppersINGREDIENTS

  • 4 – 3 oz pork tenderloins
  • 1/2 cup each – green, red and yellow bell pepper, sliced in strips
  • 1/2 cup onion sliced fairly thin – any variety
  • 2 tbsp olive oil
  • 1.5 cups low sodium chicken broth
  • 2 tbsp corn starch
  • 1/2 cup cold water
  • salt and pepper, optional



  • Saute pork in 2 tbsp olive oil until lightly browned. Remove from pan and set aside.
  • Add peppers and onions to the pan and saute until they start to become tender.
  • Add chicken broth and return the pork to the pan.
  • Cook an additional 15 minutes or until pork is no longer pink and remove from pan.
  • Stir 2 tbsp corn starch into cold water together thoroughly and add to pan. Cook until slightly thickened.
  • Add salt and pepper to taste.

Yields 4 servings


Nutrition Facts

  • Protein 18g
  • Total Carbs 16g
  • Sugar 2g
  • Total Fat 9g