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.

INGREDIENTS

• 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

 

DIRECTIONS

• 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