Pork tenderloin cut into strips cooked in delicious seasoned tomatoes, bell peppers, onions, basil and garlic.

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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, melt butter over medium-high heat. Stir garlic into sizzling hot butter, and then arrange as many sliced pork tenderloin strips as you can fit into the pan. Cook, turning occasionally, until browned on both sides. Remove from pan; set aside. Repeat with any remaining pork tenderloin strips.

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  • Return all pork tenderloin strips to pan. Stir in tomatoes and season with basil, salt, and pepper. Cook until mixture comes to a boil, then reduce heat to low, and cover.

  • Meanwhile, heat water in a nonstick skillet over medium heat. Cook peppers and onion in boiling-hot water until vegetables are tender-crisp. Stir into pork tenderloin and tomatoes. Continue cooking until pork tenderloin strips are no longer pink, about 50 to 60 minutes.

Nutrition Facts

264 calories; protein 36.9g 74% DV; carbohydrates 9.7g 3% DV; fat 8.3g 13% DV; cholesterol 116.1mg 39% DV; sodium 1385.4mg 55% DV. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2009
Great way to use leftover pork tenderloin! I reversed the order of things since the meat was already cooked. I sautéed the onions and green peppers (in olive oil instead of butter) and then I dumped in the tomatoes and the chopped up pork and let it simmer. I wanted it a little more saucy to serve over pasta so I added two 8 oz cans of tomato sauce. Great dish!! I realize I didn t follow the recipe exactly so I thank you for the idea! Read More
(27)

Most helpful critical review

Rating: 3 stars
08/23/2005
Way too much black pepper! That's what made it too spicy. I thought mild chilie tomatoes would make it less spicy as some reviewers said it was too spicy but it was the pepper that made it that way. So I had to drain off the pork and tomtoes and added it to mashed potatoes to take away the "burn you lips" flavor and the final dish was EXCELENT! Me my husband and my 3 and 1 year old boys loved it. If you make this season to tast with the pepper. Read More
(5)
39 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/04/2009
Great way to use leftover pork tenderloin! I reversed the order of things since the meat was already cooked. I sautéed the onions and green peppers (in olive oil instead of butter) and then I dumped in the tomatoes and the chopped up pork and let it simmer. I wanted it a little more saucy to serve over pasta so I added two 8 oz cans of tomato sauce. Great dish!! I realize I didn t follow the recipe exactly so I thank you for the idea! Read More
(27)
Rating: 5 stars
02/21/2005
This was REALLY good! I omitted the green chilis and doubled the tomatoes because I'm a "saucey" kind of gal. If you plan on eatting this over rice or pasta I suggest using double also. If you plan on eatting it plain then just follow the recipe. Read More
(22)
Rating: 5 stars
02/11/2005
Great recipe!! I add another can of tomatoes for xtra sauce and serve over rice. Also if I don't have peppers on hand I sub with italian style diced tomatoes and turns out just as good. Read More
(14)
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Rating: 5 stars
10/17/2004
My husband found this recipe and made it himself for supper. Super easy and super delicious!! The only thing we would change is increase the amount of garlic. He also just add the peppers and onions in with the tomatoes instead of cooking them separately. Our children loved it as well. Leftovers would be great in tortillas wraps if there were any! Read More
(12)
Rating: 5 stars
07/13/2004
Excellent easy very flavorful. I'm doing south beach diet and it fits the bill. I used canola oil instead of butter and used some red and green peppers. Served on top of whole wheat angel hair pasta. My kids even ate it. This would probably work well in the crock pot too. Maybe next time I'll try it there. Read More
(10)
Rating: 4 stars
04/28/2005
This is really good but is it ever spicy! That was even with adding more tomatoes and sauce. One problem I had was the garlic burned really fast and although it didn't affect the overall taste the whole dish had a really burned smell to it. Next time I would just add the garlic in with the sauce. I sauteed the meat and garlic then put it all in a slow cooker. I then put the can of domatoes with green chilies in the pan along with another can of diced tomatoes seasoned with oregano and basil an 8 oz. can of tomato sauce and a little water. I added all the other ingredients except the green bell pepper because I didn't have any. Cooked it on low for 10 mins. then added it all to the slow cooker. I slow cooked it on low for about 6 hrs. and served it over angel hair pasta. Read More
(9)
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Rating: 4 stars
10/17/2005
I was looking for a recipe that would use up some leftover pork tenderloin as well as green chiles and tomatoes. This fit the bill perfectly. Came together very easily. Negative side: It is very spicy. I love extremely spicy food but it was too much. Still very good and I will make again but reduce the black pepper significanly. I think also using sour cream would make it "cooler." Read More
(8)
Rating: 4 stars
08/07/2005
I used boneless pork chops. I sauteed the onion and pepper in butter removed from the pan then fried the chops finally adding everything back to the pan and cooking through. We didn't think it was too spicy. I only added 1t of salt and pepper and the dish was plenty flavorful. Read More
(8)
Rating: 4 stars
06/10/2005
I agree with others that said this was pretty spicy with the chiles. I added a dollop of sour cream. Next time I would probably use plain tomatoes and omit the chiles. I was lazy and just browned the pork and garlic threw in the onions and green pepper and then added the tomatoes seasoning and water. Read More
(7)
Rating: 3 stars
08/23/2005
Way too much black pepper! That's what made it too spicy. I thought mild chilie tomatoes would make it less spicy as some reviewers said it was too spicy but it was the pepper that made it that way. So I had to drain off the pork and tomtoes and added it to mashed potatoes to take away the "burn you lips" flavor and the final dish was EXCELENT! Me my husband and my 3 and 1 year old boys loved it. If you make this season to tast with the pepper. Read More
(5)
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