===========================================================================
 BBS: The GWE BBS [ASV] [CIN]
Date: 01-24-93 (13:14)             Number: 91
From: DAPPY #10 @6181*1            Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Pork and Peppers with Pot      Conf: (37) Home Cooki
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   There is a famous French dish of chicken cooked in vinegar; the
flavor of this pork-and-peppers dish is quite similar.
   Ordinarily, a dish like this is served over noodles, but potatoes
are a better choice; they readily absorb the flavors of the pork and
peppers.
   In addition, potatoes have much more to offer nutritionally;
vitamins, minerals and fiber.  Tiny new potatoes are best, but you
can use larger potatoes that have been cut up so they will cook
quickly.  Unfortunately, they lose their vitamin C when they are
cooked after they have been cut.

                        Pork and Peppers Over Potatoes

12 ounces tiny new potatoes            8 ounces pork tenderloin
2 teaspoons olive oil                  2 tablespoons balsamic vinegar
8 oz. whole onion or 7 oz. ready-cut julienned onion (1 2/3 cups)
16 oz. whole green and red peppers or 14 oz. ready-cut julienned
   peppers (4 cups)
1/4 teaspoon salt

   Scrub potatoes, do not peel.  Cover with water, boil in covered
pot about 20 minutes.
   Cut pork into 4 equal pieces.  Heat 1 teaspoon of oil in non-stick
pan, brown pork on all sides.
   Cut whole onions and peppers into eighths.  Slice in food
processor.  When pork is browned, set aside.  Add remaining oil to
pan, cook onions and peppers over medium-high heat until they soften,
about 5 minutes.  Stir in vinegar and pork, cook 1-2 minutes.
   Drain potatoes, place in shallow serving dish, mash coarsely and
season with salt.  Spoon in the pork and vegetables.  Yield: 2 servings.
   Approximate nutritional analysis per serving: 465 calories, 10 grams
fat, 80 milligrams cholesterol, 345 milligrams sodium, 30 grams protein.