3 Pepper Pork Tenderloin Skillet Dinner – low carb, under 30 minutes

A simple but tasty dinner, you can easy make this 3 pepper pork tenderloin skillet any night of the week. Tender pork and spicy peppers make for a delicious low carb dinner.  Only 5.3g net carbs per serving.

We love peppers in this house. Well my hubby and I do that is. He has a variety of peppers planted in his garden this year and I can’t wait to see what I can make with them. So when I was asking him what I should make for dinner the other day he suggested some thing with peppers and onions and so I came up with this 3 pepper pork tenderloin skillet. I use a mixture of hot, sweet and pickled peppers and thin pieces of pork tenderloin for an easy and tasty low carb dinner.

Using pork tenderloin

Pork tenderloin is fine to cook as a roast but I like to cut it into pieces and pound them thin. I’ve made quite a few recipes with it prepared like this and my family loves it. Below are 3 great low carb recipes with pork tenderloin: stuffed pork tenderloin with mushroom sauce, tomato asiago pork tenderloin and breaded pork cutlets.

All you need to do is slice the pork tenderloin into 1/4-1/2 inch pieces and then put them in a baggie and pound thin with a meat mallet. This cut of meat is pretty tender but pounding it thin seems to makes the meat stretch further in this meal.

3 pepper pork tenderloin skillet recipe

This is really a simple dish to make. First you cut and pound your pork tenderloin into pieces. Then heat up a large skillet and brown the pork. This should only take a few minutes on each side. Take it out of the pan and add the broth, peppers, tomatoes and garlic. Simmer for a few minutes until the peppers start to wilt. Then add back the pork, cover and cook for about 10 minutes until the pork is cooked through. Sprinkle with Parmesan and serve. 

 

What type of peppers to use?

In this recipe I used sweet bell peppers, a jalapeno and some pickled banana peppers. So you can see there was a little heat. This summer I think I would like to use some ancho chiles or pobalno peppers in the mix because I like their taste but if you want you can use whatever peppers you want. It will be perfectly fine with just sweet bell peppers.

I hope you like this simple but tasty weeknight dinner.  You can make this dish in just about 30 minutes. My hubby and I ate it as is but if you don’t care about carbs you can eat it over rice or pasta. The nutritional information for 1 serving is:

340 cals / 14.4g fat / 7,1g carbs / 1.8g fiber / 42.4g protein = 5.3g net carbs