Friday, July 3, 2015

Pork and Mango Stir Fry

What a surprise this turned out to be!  I'm not a big pork tenderloin fan because so often it comes out dry (my fault).  But I usually keep one in the freezer (surprise! surprise!) when I catch them on sale.

And I really thought I would make rice instead of pasta because doesn't stir fry usually mean rice?  But what a nice difference!  The entire dish came together wonderfully...filling, tasty, and easy.  A nice rainbow of colors and texture.  We'll be seeing you again, friend.

PORK and MANGO STIR FRY (4 servings)

1 pound pork tenderloin
1 Tbsp + 2 tsp canola oil, divided
1/4 tsp salt
1/2 tsp crushed red pepper flakes
6 oz uncooked (regular or multi-grain) angel hair pasta
1 pkg (8-9 oz) frozen sugar snap peas, thawed
1 medium sweet red pepper, cut into thin strips
1/3 cup (reduced-sugar or regular) orange marmalade
1/4 cup (regular or reduced-sodium) teriyaki sauce
1 Tbsp packed brown sugar
2 tsp minced fresh garlic
1 cup chopped peeled mango
1/4 cup lightly-salted cashews, halves or coarsely chopped

Cut tenderloin lengthwise in half; cut each half crosswise into thin slices.  Toss pork with 1 Tbsp oil, salt and pepper flakes.  Cook pasta according to package directions.

Place a large nonstick skillet over medium-high heat.  Add half of the pork mixture, stir fry 2-3 minutes or just until browned.  Remove from pan; repeat with remaining pork mixture.

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 and add mango and cashews; heat through, stirring to combine.  Serve with pasta.

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