Recipe courtesy of the National Pork Board
Preparation facts
Total Time: 20 minutes
Yield: 4 servings
Ingredients
1 tsp ground thyme
1/4 tsp salt
1/8 tsp pepper
1 lb pork tenderloin, trimmed
1 Tbs vegetable oil
1 clove garlic, minced
1 cup thinly sliced onion
1 cup thinly sliced red bell pepper
1 package (8 ounce) frozen baby cob corn, thawed, drained
1 package (10 ounce) frozen sliced okra, cooked & drained
1 Tbs chopped fresh parsley
1 Tbs chopped fresh celery heart leaves
1-2 drops hot pepper sauce
2 cups hot cooked rice
Directions
In small bowl, combine thyme, salt and pepper; blend well. Set aside.
Cut pork tenderloin lengthwise into quarters; cut each quarter into 1/4-inch slices. Sprinkle
pork slices with seasoning mixture. Heat in oil in large skillet over medium-high heat. Add
pork slices and garlic; stir-fry 3 to 4 minutes or until pork is tender. Add onion, red pepper
and corn; stir-fry for an additional 3 to 4 minutes. Stir in okra, parsley, celery leaves and
hot pepper sauce; cook just until mixture is hot, stirring frequently. Serve with hot cooked
rice.
Nutrition facts
Serving Size 1 serving
Calories 460
Calories from Fat 126 (27%)
% Daily Value*
21%Total Fat 14g
19%Saturated
Fat 3.8g
Polyunsaturated Fat 2.3g
Monounsaturated Fat 6.1g
36%Cholesterol 107mg
16%Sodium 379mg
27%Potassium 955mg
15%Total
Carbohydrate 45g
20%Dietary
Fiber 5g
Sugars 7g
Sugar Alcohols 0g
80%Protein 40g