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Pork With Sugar Snap Peas Recipe

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Tender pork slices are paired with pretty peas in this fast-to-fix stovetop supper from Erin Anderson of Far Hills, New Jersey. Molasses adds a slightly sweet flavor to the saucy mixture.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 pound pork tenderloin, cut into 1/4-inch slices
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 10 ounces fresh or frozen sugar snap peas
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons white wine vinegar
  • 1 tablespoon molasses
  • 1 tablespoon minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • Hot cooked rice

Nutritional Facts

One serving (1 cup stir-fry calculated without rice) equals 226 calories, 6 g fat (2 saturated fat), 67 mg cholesterol, 513 mg sodium, 10 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable 1/2 starch


  1. In a nonstick skillet, stir-fry pork in oil for 6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Remove from the skillet and keep warm.
  2. In the same pan, cook the peas, soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve with rice. Yield: 4 servings.
Originally published as Pork With Sugar Snap Peas in Light & Tasty December/January 2004, p6

Light-Bodied White Wine

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

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Reviewed Sep. 19, 2013

"Tasty and easy."

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