Pork Piperade

Name: Pork Piperade
Ingredients: 1/4 cup all-purpose flour; 1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided; 1 pound boneless pork, cut into 1-1/2x1/8-inch strips; 2 tablespoons canola oil; 3 tablespoons olive oil; 1 medium Spanish onion, thinly sliced; 2 medium sweet red peppers, julienned; 2 cups canned plum tomatoes, drained (reserve juices)

8 ingredients

3 steps

Ingredients

1/4 cup all-purpose flour
1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided
1 pound boneless pork, cut into 1-1/2x1/8-inch strips
2 tablespoons canola oil
3 tablespoons olive oil
1 medium Spanish onion, thinly sliced
2 medium sweet red peppers, julienned
2 cups canned plum tomatoes, drained (reserve juices)

Directions

1

In a shallow bowl, combine flour and half of seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess.
2

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.
3

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.