This easy skillet recipe with lean pork and veggies is sure to satisfy the entire family.
This Heart-Check Certified recipe is brought to you by Smithfield Foods, Inc.
Nutrition Facts
Spicy Skillet Pork with Veggies
Calories
Protein
Fiber
Nutrition Facts
| Calories | 301 | |
|---|---|---|
| Total Fat | 15.7 g | |
| Saturated Fat | 3.2 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.0 g | |
| Monounsaturated Fat | 9.4 g | |
| Cholesterol | 92 mg | |
| Sodium | 340 mg | |
| Total Carbohydrate | 8 g | |
| Dietary Fiber | 2 g | |
| Sugars | 4 g | |
| Protein | 30 g | |
Dietary Exchanges
2 vegetable, 4 lean meat, 1 fat
Ingredients
Servings 4
-
1 pork tenderloin, cut into 1 inch pieces -
2 tablespoons Dijon mustard -
1 teaspoon dried tarragon or thyme leaves -
3 tablespoons olive oil (divided) -
1 large red onion (cut into 1-inch cubes) -
1 large red bell pepper (cut into 1-inch cubes) -
1 cup carrot sticks, about 1/4 inch thick by 3 1/2 inches long -
2 teaspoons hot sauce (optional)
Directions
Tip: Click on step to mark as complete.
-
Combine pork, 2 tablespoons oil, mustard, tarragon in medium bowl, stir until well coated. -
Heat large nonstick skillet over medium-high. Stir-fry pork for 10 minutes or until browned and cooked through; set aside on separate plate. -
Heat remaining 1 tablespoon oil in skillet, cook onion, pepper, and carrots for 8 minutes or until tender-crisp, stirring occasionally. Return pork and any accumulated juices to skillet; cook 1 minutes until heated through. Stir in hot sauce if desired. Serve as desired.
This Heart-Check Certified recipe is brought to you by Smithfield Foods, Inc.
