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New South Stir-Fry

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Make it a Meal

Add these dishes to make a full meal:

Sweet and Sour Cabbage

Szechuan Ratatouille

Easy Fresh Fruit Tart

Wine Pairings

Recipe courtesy of the National Pork Board

Preparation facts

Total Time: 20 minutes

Yield: 4 servings

Ingredients

1 tsp ground thyme

1/4 tsp salt

1/8 tsp pepper

1 lb pork tenderloin, trimmed

1 Tbs vegetable oil

1 clove garlic, chopped

1 cup thinly sliced onion

1 cup thinly sliced red bell pepper

1 packet (8 ounce) frozen baby cob corn, thawed, drained

1 packet (10 ounce) frozen sliced okra, cooked & drained

1 Tbs chopped fresh parsley

1 Tbs chopped fresh celery heart leaves

1-2 drops hot pepper sauce

2 cups hot cooked rice

Directions

In small bowl, combine thyme, salt and pepper; blend well. Set aside. Cut pork tenderloin lengthways 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.

Nutrition facts

Serving Size 1 serving
Calories 460
Calories from Fat 126 (27%)
% Daily Value*
21%Total Fat 14g
19%Saturated Fat 3.8g
Polyunsaturated Fat 2.3g
Monounsaturated Fat 6.1g
36%Cholesterol 107mg
16%Sodium 379mg
27%Potassium 955mg
15%Total Carbohydrate 45g
20%Dietary Fiber 5g
Sugars 7g
Sugar Alcohols 0g
80%Protein 40g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.