Ground Pork With Carrots And Peppers Recipes

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SKILLET PORK AND PEPPERS



Skillet Pork and Peppers image

This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large pork tenderloin (about 11/2 pounds), trimmed
Kosher salt
3 tablespoons extra-virgin olive oil
1 small onion, thickly sliced
2 red and/or yellow bell peppers, sliced into wide strips
6 cloves garlic, smashed
16 fresh sage leaves
2 tablespoons tomato paste
1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar
1/3 cup dry white wine
2/3 cup low-sodium chicken broth
1/4 cup grated Parmesan

Steps:

  • Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
  • Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
  • Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams

GROUND PORK WITH CARROTS AND PEPPERS



Ground Pork With Carrots and Peppers image

This is a variation on a recipe from an old friend. I added the carrots to save having to prepare an additional side dish and my family likes it better. The peppers are added in 2 stages, so some are still slightly crisp.

Provided by Cooking at the Cott

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground lean pork
1 large onion, sliced
2 cups carrots, cut into 2-inch matchsticks
1/3 cup soya sauce
1 1/2 tablespoons Worcestershire sauce
1/2 cup water
2 cups cooked broken angel hair pasta or 2 cups thin spaghetti
2 cups green peppers, cut to match carrots
black pepper

Steps:

  • In a wok combine pork, onion and carrots.
  • Cook until no pink remains in the pork and carrots are tender crisp.
  • Drain off any fat.
  • To pork mixture add pasta, soya, Worcestershire and water; stir to coat.
  • Add approx 1/2 of the peppers.
  • Cover and simmer 10 minutes.
  • Toss and add remaining peppers.
  • Cover again and simmer an additional 5 minutes until sauce thickens and vegetables are tender.
  • Serve over rice.

Nutrition Facts : Calories 370.1, Fat 24.3, SaturatedFat 9, Cholesterol 81.7, Sodium 1507.2, Carbohydrate 15.1, Fiber 3.5, Sugar 6.9, Protein 23.2

PORK WITH CARROTS AND PEPPERS



Pork With Carrots and Peppers image

This dish is an adaption of one a friend made for us many years ago. She used Accent, and while it did bump up the flavour I gave up MSG. Adding the peppers in 2 lots, give the dish a nice texture. We serve it over white rice, with tomato wedges.

Provided by Cooking at the Cott

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground lean pork
1 medium onion, halved and thinly sliced
1 -2 carrot, cut into 2-inch matchstick pieces (about 2 cups)
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/2 cup water
1 -2 green pepper, quartered and thinly sliced (about 2 cups)
black pepper
2 tomatoes, cut into wedges

Steps:

  • In a non stick pan, over medium high heat, cook pork with onions and carrots until the pork is no longer pink. Drain off any fat.
  • Add in the soy, worchestershire and water and 1/2 of the green peppers. Cover and reduce heat to medium low. Simmer for 10 minutes.
  • Remove cover and add remaining peppers and season with black pepper. Stir and continue cooking until most of the liquid is evaporated, about another 10 minutes.

Nutrition Facts : Calories 355.4, Fat 24.3, SaturatedFat 9, Cholesterol 81.7, Sodium 1253.3, Carbohydrate 12.4, Fiber 2.2, Sugar 6.2, Protein 22.2

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