This colorful Southern-style stir-fry makes a satisfying low-fat meal. Serve with hot cooked rice and warm corn muffins.
1 pound pork tenderloin, cut into stir-fry strips
1 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
1 clove garlic, crushed
1 cup thinly sliced onion
1 cup thinly sliced red bell pepper
1 (10-ounce) package frozen baby cob corn, thawed, drained
1 (10-ounce) package frozen sliced okra, cooked, drained
2 tablespoons chopped fresh parsley
Hot pepper sauce, to taste
- In small bowl stir together thyme, salt and pepper, use to season pork.
- Heat oil in large skillet over medium-high heat. Add pork 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 and hot pepper sauce, heat through.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 280 calories Protein 28 grams Fat 9 grams Sodium 400 milligrams Cholesterol 75 milligrams Saturated Fat 2 grams Carbohydrates 26 grams Fiber 5 grams.
Recipe and photograph provided courtesy of National Pork Board.