Pork With Sugar Snap Peas Recipe

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Tender pork slices are paired with pretty peas in this fast-to-fix stovetop supper from Erin Anderson of Far Hills, New Jersey. Molasses adds a slightly sweet flavor to the saucy mixture.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Pork With Sugar Snap Peas Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

1 pound Pork tenderloin, cut into 1/4-inch slices

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All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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2 teaspoons olive oil
2 garlic cloves, minced
10 ounces fresh or frozen sugar snap peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon molasses
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
Hot cooked rice

Directions

In a nonstick skillet, stir-fry pork in oil for 6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Remove from the skillet and keep warm.
In the same pan, cook the peas, soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup stir-fry, calculated without rice) equals 226 calories, 6 g fat (2 saturated fat), 67 mg cholesterol, 513 mg sodium, 10 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.

Originally published as Pork With Sugar Snap Peas in Light & Tasty December/January 2004, p6