We always have a pork tenderloin in the freezer so we’re on the lookout for new and delicious recipes. This one does not disappoint, plus it comes together quickly after getting the ingredients prepped.
(modification of original recipe from Hello Healthy)
Serves 4
- 2 teaspoons coconut oil
- 1 pound pork tenderloin, trimmed of fat and cut into bite-sized pieces
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- 2 teaspoons dark sesame oil
- 1 ½ cups thinly sliced red bell pepper (about 1 medium pepper)
- 1 cup snow peas
- 1 tablespoon minced peeled fresh ginger
- 2 garlic cloves, minced
- 3 tablespoons rice vinegar
- 1 tablespoon Braggs Liquid Aminos or reduced-sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon chili garlic sauce
- 3 cups 3-Color Cabbage Slaw mix (raw green cabbage, red cabbage and carrots – the kind without any dressing)
- 3 scallions/green onions, thinly sliced
Heat a large skillet over medium-high heat. Add coconut oil; swirl to coat pan. Combine pork, paprika and salt in a large ziptop bag; secure bag and toss to coat pork pieces with spices. Add pork to pan; saute 3 minutes or until browned. Remove pork from pan to a medium bowl.
Return pan to medium-high heat. Add sesame oil; swirl to coat. Add bell pepper, peas, ginger and garlic; stir fry for 3 minutes or until vegetables are crisp tender, stirring frequently. Combine vinegar, Braggs, sugar and chili garlic sauce in a small bowl, stirring with a whisk. Add pork and vinegar mixture to pan; cook 1 minute. Stir in cabbage mix; cook 1 minute or until slightly wilted. Remove pan from heat; sprinkle with scallions.
Nutritional Info/Serving: Calories 222, Fat 9 g, Protein 26 g, Carbs 10 g
21 Day Fix Container Equivalents/Serving: 1 Red, 1.5 Green, 1 tsp
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