Spicy pork and peppers

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PREP TIME

10 min

Makes

2 to 4 servings

* PLUS Cooking time: 10 minutes

Ingredients

  • 1 onion
  • 1 tsp olive oil
  • 1 pork tenderloin , about 375 g
  • 2 tbsp minced fresh ginger , or 2 tsp bottled minced ginger
  • 1/2 cup fresh or reconstituted frozen orange juice
  • 1 tsp hot chili-garlic sauce
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 2 small bell peppers , preferably 2 different colours
  • 1 cup sugar snap peas

Instructions

  • Slice onion in half, then thinly slice. Heat oil in a large frying pan set over medium heat. Add onion and cook, stirring occasionally.
  • Meanwhile, slice tenderloin into 1/4-inch- (0.5-cm-) thick rounds. Immediately add tenderloin to onion along with ginger. Stir often until pork loses its pink colour, about 5 minutes. Add orange juice, chili-garlic sauce, cumin and salt. Increase heat to high.
  • Core and seed peppers. Then slice into strips and immediately add to frying pan along with peas, if using. Stir often until peppers are tender-crisp and sauce is reduced to about 1/2 cup (125 mL), from 2 to 3 minutes. Wonderful over rice or pasta.

Nutrition (per serving)

  • Calories
  • 158,
  • Protein
  • 21.4 g,
  • Carbohydrates
  • 9.9 g,
  • Fat
  • 3.5 g,
  • Fibre
  • 1.4 g,
  • Sodium
  • 351 mg.

Pork tenderloin is amazingly low in fat. Here, it’s quickly sautéed, then glazed in a ginger-orange sauce.