Spicy Pork & Pepper Arrabiata Bake

High ProteinLow Fat

A 565-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g lean pork tenderloin, cut into 1-inch chunks
• 1 tbsp olive oil
• 1 medium red bell pepper, cored and cut into 1-inch pieces
• 1 medium yellow bell pepper, cored and cut into 1-inch pieces
• 1/2 medium onion, finely diced
• 2 cloves garlic, minced
• 400g canned crushed tomatoes
• 1/2 tsp dried red chili flakes (or to taste)
• 1/4 tsp dried oregano
• Pinch of salt and black pepper
• 2 tbsp fresh parsley, chopped
• 2 tbsp grated Parmesan cheese

Instructions

1. Prep: Preheat your oven to 200°C (400°F). Pat the pork chunks dry.
2. On the hob, heat the olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Add the pork and sear until lightly browned on all sides, about 3-4 minutes. Remove pork and set aside.
3. Add the diced onion and bell peppers to the skillet and sauté for 5 minutes until slightly softened. Add the minced garlic and chili flakes, cooking for another minute until fragrant.
4. Stir in the crushed tomatoes, dried oregano, salt, and pepper. Bring the sauce to a gentle simmer. Return the seared pork to the skillet and mix well to coat.
5. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the pork is cooked through and the sauce has thickened slightly.
6. Remove from the oven, stir in half of the fresh parsley. Divide into two servings and sprinkle with grated Parmesan cheese and the remaining fresh parsley.
7. Serve immediately.