3 spray(s), divided
Uncooked lean pork tenderloin
12 oz, cut into 1- to 1 1/2-in chunks
½ tsp, divided
½ tsp, freshly ground, divided
Uncooked Yukon gold potato(es)
3 small, peeled, cut into 1-in chunks
1 medium, halved and thinly sliced
¾ cup(s), or more if necessary, divided
1 medium, cut into 1-in chunks
8 oz, halved or quartered lengthwise (about 3 cups)
¾ tsp, or to taste
Store-bought marinara sauce
- Coat a large nonstick skillet with cooking spray; heat over medium heat. Sprinkle pork with 1/4 teaspoon each salt and pepper. Add pork to skillet, increase heat to medium-high and cook, turning pieces occasionally, until browned, about 6 minutes; remove to a plate.
- Off heat, coat same skillet with cooking spray; heat over medium heat. Add potatoes, onion and 1/2 cup of water; cook, scraping bottom of pan, 1 minute. Cover and cook, stirring occasionally, 5 minutes.
- Add yellow pepper, mushrooms, rosemary and remaining 1/4 teaspoon each salt and pepper to skillet; sauté over medium-high heat, until vegetables are lightly browned, adding a tablespoon or two of water if needed to prevent sticking, about 7 minutes.
- Stir in marinara sauce, pork and 1/4 cup water; bring to a simmer. Cover skillet, reduce heat to medium and cook until vegetables are tender and pork is cooked through, about 7 minutes. Yields about 1 1/2 cups per serving.