Pork and Veggie Saute Recipe

4 2 1
Pork and Veggie Saute Recipe
Pork and Veggie Saute Recipe photo by Taste of Home
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Pork and Veggie Saute Recipe

Read Reviews
4 2 1
Publisher Photo
"I'm always trying to cut calories, and this is one of my favorite ways to do it," writes Ethel Martin of Warwick, Rhode Island. "This dish is so tasty, it's hard to believe it's good for you, too. Serve it over rice or noodles, if you like. Enjoy!"
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.

Ingredients

  • 1 cup reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground allspice
  • 1 to 2 teaspoons grated fresh gingerroot
  • 1/2 pound pork tenderloin, cut into 1/4-inch slices
  • 2 bay leaves
  • 2 teaspoons canola oil
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup julienned sweet red pepper
  • 1/3 cup thinly sliced celery
  • 2 teaspoons cornstarch
  • 2 teaspoons honey
  • Hot cooked rice, optional

Directions

In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate.
Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm.
In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired. Yield: 2 servings.
Originally published as Pork and Veggie Saute in Cooking for 2 Winter 2005, p54

Nutritional Facts

1 cup: 249 calories, 9g fat (2g saturated fat), 74mg cholesterol, 846mg sodium, 15g carbohydrate (0 sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

  • 1 cup reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground allspice
  • 1 to 2 teaspoons grated fresh gingerroot
  • 1/2 pound pork tenderloin, cut into 1/4-inch slices
  • 2 bay leaves
  • 2 teaspoons canola oil
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup julienned sweet red pepper
  • 1/3 cup thinly sliced celery
  • 2 teaspoons cornstarch
  • 2 teaspoons honey
  • Hot cooked rice, optional
  1. In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate.
  2. Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm.
  3. In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired. Yield: 2 servings.
Originally published as Pork and Veggie Saute in Cooking for 2 Winter 2005, p54

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Reviews forPork and Veggie Saute

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galinthewoods User ID: 3317961 61177
Reviewed Jul. 12, 2011

"You can get results that are equally as tasty if you substitute sliced carrots for the sliced celery. Be sure to use the reduced-sodium broth and soy sauce that the recipe calls for though, because without either it can get pretty salty."

MY REVIEW
audjean User ID: 1902032 206915
Reviewed Mar. 13, 2008

"this is soooo good.could make this at least twice a week.keep up the good work,"

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