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The star of our rich, silky pan sauce is barbecue sauce, whose sweet and tangy notes provide perfect contrast to seared pork and mashed sweet potatoes in this hearty dish. We’re perking it all up with a side of sautéed zucchini garnished with spicy pickled jalapeño.
13 green SmartPoints® per serving
13 blue SmartPoints® per serving
13 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Wash and dry the fresh produce.Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until lightly browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.
Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 145°F
While the pork rests, to the pan of reserved fond, add the barbecue sauce and demi-glace (carefully, as the liquid may splatter). Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined and the liquid is slightly reduced in volume. Turn off the heat. Add half the butter (you will have extra); stir until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the cooked vegetables. Top the pork with the sauce. Garnish the vegetables with as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
Tips from Home Chefs