PointsPlus Pork Cacciatore Recipe

PointsPlus Pork Cacciatore Recipe
Staff Writer
Pork Cacciatore

WeightWatchers.com

Pork Cacciatore

This is a simple, one-pot meal that’s easy on the waist and flavorful at the same time. Try this with chicken as well.

Ingredients

  • Cooking spray
  • 12  ounces  lean pork tenderloin, cut into 1- to 1 ½-inch chunks
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • small Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • medium-sized onion, halved and sliced thinly
  • 3/4  cups  water, plus more as needed
  • medium-sized yellow pepper, cut into 1-inch chunks
  • 8  ounces  cremini mushrooms, halved or quartered lengthwise
  • 3/4  teaspoons  dried rosemary, or to taste
  • 1  cup  marinara sauce

Directions

Coat a large nonstick skillet with cooking spray and set over medium heat.

Sprinkle the pork with ¼ teaspoon each of salt and pepper. Add the pork to the skillet, increase the heat to medium-high and cook, turning the pieces occasionally, until browned, about 6 minutes. Remove to a plate.

Off the heat, coat same skillet with cooking spray and set over medium heat. Add the potatoes, onion, and ½ cup of water. Cook for 1 minute, scraping the bottom of the pan. Cover and cook for 5 minutes, stirring occasionally.

Add yellow pepper, mushrooms, rosemary, and the remaining salt and pepper to the skillet. Sauté over medium-high heat, until the vegetables are lightly browned, adding 1-2 tablespoons of water if needed to prevent sticking, about 7 minutes.

Stir in the marinara sauce, pork, and ¼ cup of water, and bring to a simmer. Cover the skillet, reduce the heat to medium and cook until vegetables are tender and pork is cooked through, about 7 minutes. Serve.

Nutritional Facts

Total Fat
21g
30%
Sugar
22g
24%
Saturated Fat
11g
46%
Cholesterol
53mg
18%
Carbohydrate, by difference
47g
36%
Protein
22g
48%
Vitamin A, RAE
69µg
10%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
66mg
7%
Choline, total
59mg
14%
Fiber, total dietary
3g
12%
Folate, total
66µg
17%
Iron, Fe
6mg
33%
Magnesium, Mg
36mg
11%
Niacin
8mg
57%
Phosphorus, P
266mg
38%
Selenium, Se
25µg
45%
Sodium, Na
472mg
31%
Water
138g
5%
Zinc, Zn
3mg
38%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.