Related recipes: Celery, Corn, Herbs, High Fiber, Main Dishes, National Pork Board, Onions, Pork, Pork Roast, Quick & Easy, Rice, Sweet Pepper
Add these dishes to make a full meal:
Quick &
EasyTotal Time: 20 minutes
Yield: 4 servings
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 and drained
1 Tbs chopped fresh parsley
1 Tbs chopped fresh celery heart leaves
1-2 drops hot pepper sauce
2 cups hot cooked rice
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.
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