The original recipe comes from Weight Watchers. This is my version. I took out the rosemary and changed from yellow to green pepper. I also cut back on the water, and I used the liquid from the canned mushrooms. So, this sauce is a little thicker. Over all delicious.
12 oz uncooked lean pork tenderloin, cut into 1- to 1 1/2-in chunks
1/2 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
3 spray(s) cooking spray, divided
3 small uncooked potato(es), peeled, cut into 1-in chunks
1 medium uncooked onion(s), halved and thinly sliced
1/2 cup(s) water, or more if necessary, divided
1 medium green pepper(s), cut into 1-in chunks
8 oz mushroom(s), halved or quartered lengthwise (about 3 cups)
1 cup(s) home made marinara sauce
Coat a large nonstick skillet with cooking spray; heat over medium heat.
Sprinkle pork with 1/4 teaspoon each salt and pepper. Add pork to skillet, increase heat to medium-high and cook, turning pieces occasionally, until browned, about 6 minutes; remove to a plate.
Off heat, coat same skillet with cooking spray; heat over medium heat. Add potatoes, onion and 1/2 cup of water; cook, scraping bottom of pan, 1 minute. Cover and cook, stirring occasionally, 5 minutes.
Add green pepper, mushrooms, and remaining 1/4 teaspoon each salt and pepper to skillet; saute over medium-high heat, until vegetables are lightly browned, adding a tablespoon or two of water if needed to prevent sticking, about 7 minutes.
Stir in marinara sauce, pork; bring to a simmer. Cover skillet, reduce heat to medium and cook until vegetables are tender and pork is cooked through, about 7 minutes. Yields about 1 1/2 cups per serving.