The great taste of pork sausage and peppers with double the protein, and half the fat!

If you like traditional Italian-Style Sausage and Peppers, you will love this easy single skillet dish. Lean pork tenderloin subs in beautifully for fat-laden sausage when coated with sausage seasonings and seared to perfection with sweet onions and a rainbow of bell peppers. To “crush” the fennel place it on a cutting board and chop it with a sharp chef’s knife.
Bottled pepperoncini are the finishing touch. They add a tangy, pickle-like flavor which complements the Italian seasonings and sautéed vegetables to a tee. Look for them next to the pickles in your market. They are also wonderful on Italian-style salads and sandwiches. 

You can also add potatoes if you please. While the peppers are cooking cut 6 – 8 small red potatoes into quarters, place them on a plate, and microwave on high for 5 to 6 minutes, or until they give when pierced with a fork, but are not completely soft. Add the pre-cooked potato wedges to the pan with the pork in step 3 lightly tossing them with the onion, peppers, and pork.

Add a simple green salad (and some crusty bread) to complete the meal.

Serves 4

Ingredients

1/2 teaspoon salt
3/4 teaspoon black pepper
2 teaspoons fennel seeds, crushed
2 teaspoons dry oregano
1 teaspoon garlic powder
1 teaspoon paprika
1 1/4 pounds trimmed pork tenderloin
1 tablespoon olive oil, divided
2 cups yellow onion (about 1 large), cut into ¼-inch slices
3 garlic cloves, minced
2 medium green bell peppers, cut into ½-inch slices
1 medium red or yellow bell pepper, cut into ½-inch slices
1 teaspoon minced fresh rosemary, optional
2 tablespoons sweet vermouth or water
1/4 cup pickled pepperoncini, chopped into thin slices

Instructions

1. Mix the first 6 ingredients (salt through paprika) in a small bowl. Cut the pork into 12 equal slices (about ½- to 3/4-inch wide each). Coat the pork thoroughly with the spice rub.

2. Heat 2 teaspoons of the oil in a large sauté pan over medium-high heat. Add the pork to the skillet and sear for 2 minutes on each side or until browned (the middle will be pink). Trans­fer the slices to a plate and set aside. Add the remaining teaspoon of olive oil to the pan, reduce heat to medium, and add the onion and garlic. Sauté for 3 minutes or until browned and slightly softened. Add the bell peppers, rosemary, and vermouth, and cook for 7 to 8 minutes, turning the peppers occasionally until they are crisp-tender. Add the pepperoncini and cook for 1 minute.

3. Return the pork to the pan, reduce heat to low, cover and cook for 5 minutes or until peppers are tender and pork is thoroughly cooked.

NUTRITION INFORMATION PER SERVING (~ 3 pieces of pork plus peppers): Calories 250 | Carbohydrate 13g (Sugars 7g) | Total Fat 10g (Sat Fat 2g) | Protein 25g | Fiber 3g | Cholesterol 75mg | Sodium 380mg | Food Exchanges: 3½ Lean Meat, 2 Vegetables | Carbohydrate Choices: 1 | Weight Watcher Freestyle Smart Point Comparison: 3