Pork Piperade

Name: Pork Piperade
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup all-purpose flour; 1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided; 1 pound boneless pork, cut into 1-1/2- x 1/8-inch strips; 2 tablespoons canola oil; PIPERADE:; 3 tablespoons olive oil; 1 medium Spanish onion, thinly sliced; 2 medium sweet red peppers, julienned; 2 cups canned plum tomatoes, drained (reserve juices)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Taste of Home

Ingredients

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1/4 cup all-purpose flour1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided1 pound boneless pork, cut into 1-1/2- x 1/8-inch strips2 tablespoons canola oilPIPERADE:3 tablespoons olive oil1 medium Spanish onion, thinly sliced2 medium sweet red peppers, julienned2 cups canned plum tomatoes, drained (reserve juices)

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Instructions

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In a shallow bowl, combine flour and half the seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess., In a large skillet, heat canola oil over medium-high heat. Add pork; stir-fry until browned, 3-4 minutes. Remove with a slotted spoon; cover and keep warm., In same skillet, heat olive oil. Stir-fry onion and peppers until crisp-tender. Chop tomatoes; add to skillet. In a small bowl, combine remaining taco seasoning and reserved tomato juices. Add to skillet. Bring to a boil; cook and stir until thickened. Reduce heat to medium-low. Return pork to skillet; heat through.