Pork Cacciatore

Total Time
44 min
16 min
28 min
Pork tenderloin subs for the typical chicken in this delicious dinner. The addition of potatoes makes it a one-pot meal - no need to cook either pasta or rice.


cooking spray

3 spray(s), divided

uncooked lean pork tenderloin

12 oz, cut into 1- to 1 1/2-in chunks

table salt

½ tsp, divided

black pepper

½ tsp, freshly ground, divided

uncooked Yukon gold potato(es)

3 small, peeled, cut into 1-in chunks

uncooked onion(s)

1 medium, halved and thinly sliced


¾ cup(s), or more if necessary, divided

yellow pepper(s)

1 medium, cut into 1-in chunks

cremini mushroom(s)

8 oz, halved or quartered lengthwise (about 3 cups)

dried rosemary

¾ tsp, or to taste

store bought marinara sauce

1 cup(s)


  1. 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.

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