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Pork and Veggie Saute

Pork and Veggie Saute
"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!"
2 ServingsPrep: 10 min. + marinating Cook: 15 min.

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
© Taste of Home 2013

2 of 2

Pork and Veggie Saute (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013