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.

4
Servings
286
Calories Per Serving
Deliver Ingredients

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
  • 3 small Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 medium-sized onion, halved and sliced thinly
  • 3/4 cups water, plus more as needed
  • 1 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
11g
16%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
84mg
28%
Carbohydrate, by difference
16g
12%
Protein
31g
67%
Vitamin A, RAE
79µg
11%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
125mg
13%
Choline, total
107mg
25%
Fiber, total dietary
2g
8%
Folate, total
47µg
12%
Iron, Fe
4mg
22%
Magnesium, Mg
47mg
15%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
355mg
51%
Riboflavin
1mg
91%
Selenium, Se
56µg
100%
Sodium, Na
260mg
17%
Vitamin D (D2 + D3)
18µg
100%
Water
171g
6%
Zinc, Zn
6mg
75%

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.