Save on Pinterest

Pork & Mango Stir-Fry

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

A recipe is special when everyone in your family raves about it. My finicky eaters each give a thumbs-up for this hearty, nutty stir-fry. —Kathleen Specht, Clinton, Montana
Pork & Mango Stir-Fry Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 6 ounces uncooked multigrain angel hair pasta
  • 1 package (8 ounces) fresh sugar snap peas
  • 1 medium sweet red pepper, cut into thin strips
  • 1/3 cup reduced-sugar orange marmalade
  • 1/4 cup reduced-sodium teriyaki sauce
  • 1 tablespoon packed brown sugar
  • 2 garlic cloves, minced
  • 1 cup chopped peeled mango
  • 1/4 cup lightly salted cashews, coarsely chopped

Directions

  1. Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions.
  2. Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork.
  3. Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.

Nutrition Facts

1-1/2 cups pork mixture with 3/4 cup pasta: 515 calories, 16g fat (3g saturated fat), 64mg cholesterol, 553mg sodium, 58g carbohydrate (23g sugars, 6g fiber), 36g protein.

Recommended Video