mandarin pork tenderloin
prep time: 15 minutes cook time: 12 minutes ready in: 27 minutes makes: 4 servings, 6 oz. each
- 1 lb pork tenderloin, plain flavor, trimmed of fat
- 4 Tablespoons prepared chili garlic sauce
- 3 Tablespoons orange juice
- 2 teaspoons Simply Enjoy garlic-flavored olive oil, divided
- 1 cup carrots, peeled and cut diagonally into 1/8-inch slices
- 8 oz. sugar snap peas, thawed if frozen
- 1 can (11 oz.) mandarin orange segments packed in light syrup, drained
The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.
- Thinly slice pork across grain and into thin 1-inch x 1/4-inch strips.
- In a small bowl, mix chili garlic sauce and orange juice. Transfer 1/4 cup sauce to medium bowl and add pork, coating all surfaces.
- Preheat wok or deep non-stick skillet over medium-high heat 30 seconds; add 1 teaspoon oil and heat 60 seconds. Add carrots and peas to hot wok or skillet and stir fry until crisp-tender, about 3 minutes. Remove from pan.
- Add remaining 1 teaspoon oil to hot pan. Add pork and wait 30 seconds before stirring so pork can begin to brown. Then, stir fry only one minute or just until pork is no longer pink.
- Add reserved vegetables. Stir fry 30 seconds and remove from heat. Stir in oranges.
Per serving: 240 calories, 7g fat, 2g saturated fat, 70mg cholesterol, 710mg sodium, 18g carbohydrate, 4g fiber, 26g protein