Pork Tenderloin Stir-Fry

Name: Pork Tenderloin Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings.
Ingredients: 1/2 pound pork tenderloin, thinly sliced; 2 teaspoons vegetable oil; 4 fresh mushrooms, sliced; 3 green onions, sliced; 1/4 cup frozen peas; 3/4 cup thinly sliced cabbage; 4 ounces canned bean sprouts; 2 garlic cloves, minced; 1 teaspoon ground ginger; 1/2 teaspoon sugar; 1 tablespoon soy sauce; Hot cooked rice

A flavorful stir-fry doesn't have to feed an army, as this delicious serves-two version proves. From Aylmer, Ontario, Shelly McCallum writes, "This combination of tender meat and crunchy vegetables is so satisfying."

Ingredients

1/2 pound pork tenderloin, thinly sliced
2 teaspoons vegetable oil
4 fresh mushrooms, sliced
3 green onions, sliced
1/4 cup frozen peas
3/4 cup thinly sliced cabbage
4 ounces canned bean sprouts
2 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon sugar
1 tablespoon soy sauce
Hot cooked rice

Directions

In a large skillet, stir-fry pork in oil until no longer pink. Add the mushrooms, onions and peas; stir-fry for 1 minute. Add the cabbage, bean sprouts, garlic, ginger and sugar; stir-fry for 2 minutes. Stir in soy sauce. Serve with rice.

Nutrition Facts

1 cup: 254 calories, 9g fat (2g saturated fat), 67mg cholesterol, 334mg sodium, 14g carbohydrate (0 sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Pork Tenderloin Stir-Fry in Taste of Home June/July 2001

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lots_a_smiles

Jun 12, 2013

Yummy recipe! I used some leftover pork tenderloin to make a faster meal. I also used a bag of coleslaw (without dressing) instead of the plain cabbage so I didn't have to shred it!