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Honey Pork and Carrots Recipe

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Susan Morrissey's tangy island-inspired entree is both smoky and sweet. "Guests love it," says the St. Croix, Virgin Islands reader. "Since everything cooks together, there's little to clean up."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3-4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3-4 servings

Ingredients

  • 1 pound pork tenderloin, thinly sliced
  • 4 medium carrots, thinly sliced
  • 3 tablespoons butter
  • 3 celery ribs, thinly sliced
  • 1 small onion, thinly sliced
  • 3 tablespoons honey
  • 1 to 2 teaspoons liquid smoke, optional
  • 1 garlic clove, minced
  • 1/4 to 1/2 teaspoon ground ginger
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 294 calories, 13 g fat (7 g saturated fat), 86 mg cholesterol, 328 mg sodium, 22 g carbohydrate, 3 g fiber, 24 g protein.

Directions

  1. In a skillet or wok, stir-fry pork and carrots in butter for 5-6 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the pork is no longer pink and the vegetables are tender, stirring occasionally. Yield: 3-4 servings.
Originally published as Honey Pork and Carrots in Quick Cooking September/October 2001, p34

Nutritional Facts

1 serving (1 cup) equals 294 calories, 13 g fat (7 g saturated fat), 86 mg cholesterol, 328 mg sodium, 22 g carbohydrate, 3 g fiber, 24 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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