Spicy Skillet Pork with Veggies

Spicy Skillet Pork Veggies
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Spicy Skillet Pork with Veggies

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

CaloriesCalories

301 Per Serving

ProteinProtein

30g Per Serving

FiberFiber

2g Per Serving

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.

  1. Combine pork, 2 tablespoons oil, mustard, tarragon in medium bowl, stir until well coated.
  2. Heat large nonstick skillet over medium-high. Stir-fry pork for 10 minutes or until browned and cooked through; set aside on separate plate.
  3. 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.

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

CaloriesCalories

301 Per Serving

ProteinProtein

30g Per Serving

FiberFiber

2g Per Serving
×
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.

  1. Combine pork, 2 tablespoons oil, mustard, tarragon in medium bowl, stir until well coated.
  2. Heat large nonstick skillet over medium-high. Stir-fry pork for 10 minutes or until browned and cooked through; set aside on separate plate.
  3. 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.