Ginger-Peach Pork Skillet Recipe

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Ginger-Peach Pork Skillet Recipe photo by Taste of Home

Ginger-Peach Pork Skillet Recipe

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Leftover grilled pork, packaged rice and a jazzed-up frozen stir-fry blend speed up this saucy, sweet skillet dish with a little bit of heat. —Elizabeth Perkins, South Riding, Virginia

Recommended: 38 Cast-Iron Skillet Recipes

MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 25 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 25 min.

Ingredients

1 package (16 ounces) frozen stir-fry vegetable blend
1 tablespoon canola oil
1/2 cup peach preserves
3 tablespoons reduced-sodium teriyaki sauce
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 tablespoons cornstarch
2 packages (8-1/2 ounces each) ready-to-serve whole grain brown and wild rice medley
1 can (8-1/2 ounces) sliced peaches, drained and coarsely chopped
2-3/4 cups sliced grilled pork tenderloin

Directions

Stir-fry vegetable blend in oil in a large skillet or wok, until vegetables are crisp-tender, about 4 minutes. Stir in the preserves, teriyaki sauce, ginger, salt, garlic powder and pepper flakes.
Whisk broth and cornstarch until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Meanwhile, prepare rice according to package directions. Stir peaches and pork into the skillet and heat through. Serve with rice. Yield: 4 servings.

Originally published as Ginger-Peach Pork Skillet in Simple & Delicious October/November 2012, p19

Nutritional Facts

1-1/2 cups: 639 calories, 11g fat (2g saturated fat), 64mg cholesterol, 1603mg sodium, 102g carbohydrate (41g sugars, 6g fiber), 34g protein.

1 package (16 ounces) frozen stir-fry vegetable blend
1 tablespoon canola oil
1/2 cup peach preserves
3 tablespoons reduced-sodium teriyaki sauce
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 tablespoons cornstarch
2 packages (8-1/2 ounces each) ready-to-serve whole grain brown and wild rice medley
1 can (8-1/2 ounces) sliced peaches, drained and coarsely chopped
2-3/4 cups sliced grilled pork tenderloin

Stir-fry vegetable blend in oil in a large skillet or wok, until vegetables are crisp-tender, about 4 minutes. Stir in the preserves, teriyaki sauce, ginger, salt, garlic powder and pepper flakes.
Whisk broth and cornstarch until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Meanwhile, prepare rice according to package directions. Stir peaches and pork into the skillet and heat through. Serve with rice. Yield: 4 servings.

Originally published as Ginger-Peach Pork Skillet in Simple & Delicious October/November 2012, p19

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