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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sweet Pepper and Olive Pork

Source: dLife

Seasoned pork tenderloin with sweet pepper and stuffed olives.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	212.6

Total Carbs	12.3 g

Dietary Fiber	3.1 g

Sugars	6.6 g

Total Fat	7.9 g

Saturated Fat	1.0 g

Unsaturated Fat	2.2 g

Potassium	619.4 mg

Protein	21.7 g

Sodium	494.2 mg

Dietary Exchanges 7.9 Fat, 1.7 Vegetables, 1.9 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

12.0
12 oz Pork, tenderloin, lean, raw 0.125
0.125 tsp salt 0.125
0.125 tsp black pepper 1.0
1 each cooking spray 2.0
2 tsp olive oil 2.0
2 each medium onions 2.0
2 each large green bell peppers 0.5
0 1/2 cup fresh mushroom slices 0.5
0 1/2 tsp ground cumin 2.0
2 each medium garlic cloves 3.0
3 oz Olives, green, manzanilla, stuffed

Directions

Place each pork slice between 2 sheets of plastic wrap. Using the heel of your hand, press lightly to 1/8-inch thickness.
Remove plastic wrap. Season the pork slices with salt and pepper.
Lightly coat a large nonstick skillet with cooking spray; heat over medium-high heat.
Cook half of the pork slices at a time in skillet for 2 to 3 minutes or until meat is brown and juices run clear, turning once. Remove meat from skillet and keep warm.
Add oil to skillet; heat over medium-high heat. Cook onions, sweet peppers, mushrooms, cumin, and garlic in hot oil for about 4 minutes or until crisp-tender.
Stir in olives; heat through. Serve vegetable mixture with pork slices.