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Spicy Pork 'n' Peanuts

In Bradford, Rhode Island, Pam Beil adds a sprinkling of peanuts to this nicely spiced stir-fry that showcases savory pork tenderloin. If your family prefers less heat, simply decrease the amount of red pepper flakes.

6 ServingsPrep/Total Time: 20 min.

Ingredients

1 pound Pork tenderloin, cubed

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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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1/3 cup reduced-sodium soy sauce, divided
3 tablespoons sugar
4 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons lemon juice
1/4 to 1/2 teaspoon crushed red pepper flakes
1 small onion, julienned
2 garlic cloves, minced
1 tablespoon olive oil
2 small sweet red peppers, julienned
2 small sweet yellow peppers, julienned
1/4 cup unsalted dry roasted peanuts
6 cups hot cooked rice

Directions

Place pork in a bowl, drizzle with 2 tablespoons soy sauce; set
aside. In another bowl, combine sugar and cornstarch. Stir in the
broth, lemon juice, red pepper flakes and remaining soy sauce until
blended; set aside.
In a nonstick skillet or wok, stir-fry pork, onion and garlic in oil
for 4 minutes. Add peppers; stir-fry for 4-5 minutes. Stir
cornstarch mixture and add to pan. Bring to a boil; cook and stir
for 1 minute or until thickened. Stir in peanuts. Serve over rice.

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Spicy Pork 'n' Peanuts (continued)

Directions (continued)

Yield: 6 servings.

Nutrition Facts: One serving (1-1/3 cups meat mixture) equals 432 calories, 9 g fat (2 g saturated fat), 49 mg cholesterol, 713 mg sodium, 63 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3-1/2 starch, 1/2 fat.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer