Save on Pinterest

Pork With Sugar Snap Peas

Tender pork slices are paired with pretty peas in this fast-to-fix stovetop supper from Erin Anderson of Far Hills, New Jersey. Molasses adds a slightly sweet flavor to the saucy mixture.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1 pound pork tenderloin, cut into 1/4-inch slices
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 10 ounces fresh or frozen sugar snap peas
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons white wine vinegar
  • 1 tablespoon molasses
  • 1 tablespoon minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • Hot cooked rice


  • In a nonstick skillet, stir-fry pork in oil for 6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Remove from the skillet and keep warm.
  • In the same pan, cook the peas, soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve with rice.
Nutrition Facts
1 cup: 226 calories, 6g fat (2g saturated fat), 67mg cholesterol, 513mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.

Recommended Video