New South Stir-Fry
This colorful Southern stir-fry—with baby corn and sliced okra—makes a satisfying low-fat meal. Serve with hot cooked rice and warm corn muffins.
1 teaspoon ground thyme
1/4 teaspoon salt
1/8 teaspoon ground black 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
- 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.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.