- 3 red, green, and/or yellow bell peppers, seeded and quartered
- 1/2 pound lean pork tenderloin
- 2 teaspoons olive oil
- 1/2 onion, thinly sliced
- 1/4 head red cabbage, thinly sliced
- 2 celery ribs, thinly sliced
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup reduced-fat balsamic vinaigrette dressing
- 1/4 cup shredded reduced-fat Muenster or mozzarella cheese
- Preheat the broiler. Place bell peppers on a broiler pan and cook 4 inches (11 cm) from the heat, turning occasionally, until skin is bubbly and browned all over. Transfer to a paper bag, seal, and set aside 5 minutes, or until cool enough to handle. Remove and discard skin, ribs, and seeds. Cut peppers into strips.
- Place pork on the broiler pan and cook 12 to 15 minutes, turning once, or until a thermometer inserted in center reaches 155 degrees F (68 degrees C) and juices run clear. Let stand 10 minutes. Cut into thin slices.
- Warm oil in a medium skillet over medium heat. Add onion, cabbage, celery, salt, and black pepper. Cook, stirring frequently, 10 minutes, or until tender.
- Divide cabbage mixture among four plates. Arrange peppers and pork on top. Drizzle each with dressing and sprinkle with 1 tablespoon (15 mL) cheese.