Peanutty Pork Stir-Fry

Name: Peanutty Pork Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 1 can (8 ounces) pineapple chunks; 1/2 pound pork tenderloin, cut into 1/2-inch strips; 1 tablespoon sesame oil; 3/4 cup julienned sweet red pepper; 3/4 cup chopped carrot; 2 green onions, chopped; 3 tablespoons reduced-sodium soy sauce; 3 tablespoons reduced-sodium teriyaki sauce; 1 tablespoon creamy peanut butter; 1/4 cup unsalted dry roasted peanuts, finely chopped; Hot cooked rice, optional

The easy, colorful stir-fry with an Asian flavor will become a popular mainstay at your house. "It even tastes great as cold leftovers," notes Gina Berry of Chanhassen, Minnesota.

Ingredients

1 can (8 ounces) pineapple chunks
1/2 pound pork tenderloin, cut into 1/2-inch strips
1 tablespoon sesame oil
3/4 cup julienned sweet red pepper
3/4 cup chopped carrot
2 green onions, chopped
3 tablespoons reduced-sodium soy sauce
3 tablespoons reduced-sodium teriyaki sauce
1 tablespoon creamy peanut butter
1/4 cup unsalted dry roasted peanuts, finely chopped
Hot cooked rice, optional

Directions

Drain pineapple, reserving juice; set aside. In a large skillet, stir-fry pork in oil until no longer pink. Add the red pepper, carrot and onions; cook and stir for 2-3 minutes or until crisp-tender.
Stir in the soy sauce, teriyaki sauce, peanut butter and reserved pineapple juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in peanuts and pineapple. Serve with rice if desired.

Nutrition Facts

1 cup: 486 calories, 24g fat (4g saturated fat), 63mg cholesterol, 1492mg sodium, 37g carbohydrate (25g sugars, 5g fiber), 33g protein.

Originally published as Pork Tenderloin Pineapple Peanut Stir-Fry in Cooking for 2 Winter 2008

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cee-jay

Jan 8, 2012

I used leftover roast pork instead of a pork tenderloin to make this recipe. This was delicious and a tasty alternative to Stroganoff.