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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a great recipe to use up that leftover pork loin. It cooks up pretty quickly too. Ingredients:
1 teaspoon olive oil |
2 large bell peppers, sliced (red, yellow or orange) |
1/2 cup dry white wine |
1 garlic clove, crushed |
1 cup broth (fat free) |
1/2 teaspoon dried marjoram |
seasoning salt |
pepper |
3/4 lb cooked pork (i use leftover pork loin roast) |
Directions:
1. In a large nonstick skillet coated with nonstick cooking spray, heat oil over medium high heat. Cook bell peppers for 5 mins or until softened. Add wine and garlic; bring to a boil and reduce liquid to 2 tablespoons
2. Add chicken broth, dried marjoram, seasoning salt and pepper; bring to a boil. Slice pork and add to mixture. Cook 2 mins or until pork is hot and sauce thickens.
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