Photo of Pork cacciatore by WW

Pork cacciatore

3 - 5
PersonalPoints™ per serving
Total Time
44 min
16 min
28 min
Pork tenderloin subs for the typical chicken in this delicious, satisfying dinner. "Cacciatore" means "hunter" in Italian, which reflects its rustic ingredients and simple preparation. The addition of potatoes makes it a one-pot meal—no need to cook either pasta or rice to serve alongside. This cacciatore also features sliced onion, yellow peppers, cremini mushrooms, dried rosemary, and store-bought marinara sauce for added convenience. If you don't have dried rosemary, you can substitute dried oregano or parsley instead. Throw in a clove or two of garlic if you need to use yours up, and feel free to add a little heat with some red pepper flakes.


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.
  2. 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.
  3. 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.
  4. 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.