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
×
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.