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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