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Honey Pork and Carrots

 Honey Pork and Carrots
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."
3-4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
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.
Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of

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