This colorful stir-fry makes a satisfying lot-fat meal. Serve with hot cooked rice and warm corn muffins.

New South Stir-Fry

1 teaspoon ground thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound pork tenderloin, trimmed
1 tablespoon vegetable oil
1 clove garlic, minced
1 cup thinly sliced onion
1 cup thinly sliced red bell pepper
1 (8-ounce) package frozen baby cob corn, thawed, drained
1 (10-ounce) package frozen sliced okra, cooked and drained
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh celery heart leaves
1 to 2 drops hot pepper sauce
2 cups hot cooked rice

1. In small bowl, combine thyme, salt and pepper; blend well. Set aside.
2. Cut pork tenderloin lengthwise into quarters; cut each quarter into 1/4-inch slices. Sprinkle pork slices with seasoning mixture.
3. 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.
4. Add onion, red pepper and corn; stir-fry for an additional 3 to 4 minutes.
5. Stir in okra, parsley, celery leaves and hot pepper sauce; cook just until mixture is hot, stirring frequently.
6. Serve with hot cooked rice.

Makes 4 servings.

Recipe and photograph provided courtesy of Pork, Be Inspired®.