Pork and Veggie Saute Recipe

Pork and Veggie Saute RecipePhoto by: Taste of Home Pork and Veggie Saute Recipe Rating 4

"I'm always trying to cut calories, and this is one of my favorite ways to do it," writes Ethel Martin of Warwick, Rhode Island. "This dish is so tasty, it's hard to believe it's good for you, too. Serve it over rice or noodles, if you like. Enjoy!"

This recipe is:

Quick

Diabetic Friendly

2
[X]

Rate Pork and Veggie Saute Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Pork and Veggie Saute Recipe
  • Prep: 10 min. + marinating Cook: 15 min.
  • Yield: 2 Servings
10 15 25

Ingredients

  • 1 cup reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground allspice
  • 1 to 2 teaspoons grated fresh gingerroot
  • 1/2 pound pork tenderloin, cut into 1/4-inch slices
  • 2 bay leaves
  • 2 teaspoons canola oil
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup julienned sweet red pepper
  • 1/3 cup thinly sliced celery
  • 2 teaspoons cornstarch
  • 2 teaspoons honey
  • Hot cooked rice, optional

Directions

  • In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate.
  • Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm.
  • In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired. Yield: 2 servings.

Nutritional Analysis: One serving: 1 cup pork mixture (calculated without rice) equals 249 calories, 9 g fat (2 g saturated fat), 74 mg cholesterol, 846 mg sodium, 15 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Pork and Veggie Saute in Cooking for 2 Winter 2005, p54

Healthy Cooking

Featured Videos

  • Healthy Cooking Tips

    Whether you're a diabetic, cutting calories, or watching your carbs cooking healthy meals can be a challenge. Here are some great and easy tips to remember for cooking healthy and delicious meals.

Comfort Food Diet

Try the Taste of Home Comfort Food Diet Online FREE for 7 days! It's an easy-to-follow diet plan you can do while enjoying delicious dishes!

Learn More >

New! Taste of Home Recipe Box

Organize your recipes into folders, personalize with notes, and easily share with friends.

Learn More >

More Ways to get Taste of Home Recipes

Reviews for Pork and Veggie Saute (2)

Pork and Veggie Saute Recipe

Pork and Veggie Saute

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Jul. 12, 2011 by galinthewoods

You can get results that are equally as tasty if you substitute sliced carrots for the sliced celery. Be sure to use the reduced-sodium broth and soy sauce that the recipe calls for though, because without either it can get pretty salty.


Reviewed on Mar. 13, 2008 by audjean

this is soooo good.could make this at least twice a week.keep up the good work,

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT