| C | 193 |
| F | 3g |
SIMPLY TRANSLATED “meat and tomato sauce,” this dish originated in Naples as a way to make less expensive cuts of meat tender by cooking for a long time in tomato sauce. Our lives are a bit busier now than back then, but we still like less expensive, so in my version we get flavorful, tender, less expensive, and quick by using fast cooking and delicious pork tenderloin. This dish will suit the critics in the family, and by using beans, I can offer a gluten-free (and classic) alternative to pasta with tomato sauce as well as no dairy. Nice!
Yield: 4 servings
Prep time: about 1 minute
Processing time: about 5 minutes
Olive oil cooking spray (such as Pam)
4 pork cutlets, 2½ ounces each
Salt and freshly ground black pepper
5 cloves garlic, sliced very thin
14-ounce bag frozen pepper and onion mix (such as Birds Eye Pepper and Onion Stir-Fry)
2 cups no-added-salt-or-sugar whole peeled plum tomatoes
1 cup drained reduced-sodium white cannellini beans (such as Eden)
1. Spray a large nonstick skillet with 2 seconds of cooking spray and place over high heat. Season each side of the cutlets with salt and pepper. Place the cutlets in the skillet and brown each side evenly, about 1 minute per side. Remove the browned cutlets and set aside.
2. Add the garlic to the skillet and cook until deep golden brown, about 1 minute. Add the pepper and onion mixture, tomatoes, and beans and bring to a simmer. Add the pork cutlets and cook until cooked through, 2 to 4 minutes. Place the entire contents of the skillet on a large serving dish and serve family style.
• Remove the pork from the refrigerator 30 minutes in advance for quick and even cooking.
• Add some crushed red pepper flakes if you want to spice things up a bit.
193 calories, 3g fat (.94g sat), 34.25mg cholesterol, 318.75mg sodium, 20.25g carbohydrate, 4.5g fiber, 20.5g protein
Reduced calorie / Low fat / Low saturated fat / Good source of fiber / No sugar added / High protein / Trans fat free / Gluten free