New South Stir-Fry
Okra and hot pepper sauce give this pork tenderloin stir-fry a distinct southern flavor.
- 1 tsp ground thyme
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 lb pork tenderloin, trimmed
- 1 Tbs vegetable oil
- 1 clove garlic, minced
- 1 cup thinly sliced onion
- 1 cup thinly sliced red bell pepper
- 1 package (8 ounce) frozen baby cob corn, thawed, drained
- 1 package (10 ounce) frozen sliced okra, cooked and drained
- 1 Tbs chopped fresh parsley
- 1 Tbs chopped fresh celery heart leaves
- 1-2 drops hot pepper sauce
- 2 cups hot cooked rice
- In small bowl, combine thyme, salt and pepper; blend well. Set aside. Cut pork tenderloin lengthwise into quarters; cut each quarter into 1/4-inch slices. Sprinkle pork slices with seasoning mixture. Heat in oil in large skillet over medium-high heat. Add pork slices and garlic; stir-fry 3 to 4 minutes or until pork is tender. Add onion, red pepper and corn; stir-fry for an additional 3 to 4 minutes. Stir in okra, parsley, celery leaves and hot pepper sauce; cook just until mixture is hot, stirring frequently. Serve with hot cooked rice.
Recipe courtesy of the National Pork Board
Calories from Fat 74 (20%)
(13%)Total Fat 8g
(9%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Total Carbohydrate 45g
(20%)Dietary Fiber 5g
Sugar Alcohols 0g
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