INGREDIENTS
1
pork tenderloin (about 1 pound)
2
tablespoons olive oil
1
tablespoon Caribbean jerk seasoning blend
1
medium mango, peeled and chopped,
or 1/2 (26-ounce) jar mango slices in light syrup, chopped
1
red bell pepper, chopped
2/3
cup orange juice
2
teaspoons cornstarch
1/2
teaspoon jalapeño pepper sauce
or 1/4 teaspoon hot pepper sauce
1/4
cup sliced green onions
PREPARATION:
- Trim fat from pork. Cut pork into thin strips.
- Heat oil in large skillet or wok over medium-high heat until hot. Add pork and seasoning blend; stir-fry 2 minutes. Add mango and bell pepper; stir-fry 2 minutes or just until pork is no longer pink.
- Blend orange juice, cornstarch and pepper sauce until smooth; add to skillet. Cook and stir 2 minutes or until sauce is clear and thickened. Stir in green onions.
Serving Suggestion
Create an easy island side salad by adding canned pineapple tidbits and raisins to prepared coleslaw.
Tip
Look for firm but not hard mangoes with a yellow or red blush. Underripe fruit can be ripened in a paper bag for 1 to 3 days. Ripe mangoes have a sweet, fruity aroma.
This recipe appears in:
Island
NUTRITIONAL INFORMATION:
Serving Size:
3/4 cup stir-fry mixture
Sodium
349 mg
Protein
24 g
Fiber
1 g
Carbohydrate
17 g
Cholesterol
66 mg
Saturated Fat
2 g
Total Fat
11 g
Calories from Fat
38 %
Calories
264
DIETARY EXCHANGE:
Fat
1/2
Meat
3
Fruit
1
