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Spicy Skillet Pork with VeggiesSpicy Skillet Pork with Veggies
Spicy Skillet Pork with Veggies
Spicy Skillet Pork with Veggies
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Recipe - The Fairway Market Corporate
SpicySkilletPorkwithVeggies.jpg
Spicy Skillet Pork with Veggies
Prep Time8 Minutes
Servings4
Cook Time22 Minutes
Calories300
Ingredients
Smithfield® PRIME Pork Tenderloin, cut into 1 inch pieces
2 Tbs Dijon Mustard
1 tsp Dried Tarragon or Thyme Leaves
3 Tbs Olive Oil, divided
1 large Red Onion, cut into 1-inch cubes
1 Large Red Bell Pepper, cut into 1-inch cubes
1 cup (4 oz.) Carrot Sticks, about ¼ inch thick by 3 ½ inches long
2 tsp Hot Sauce, optional
Directions
  1. Combine pork, 2 tablespoons oil, mustard, tarragon in medium bowl, stir until well coated.
  2. Heat large nonstick skillet over medium-high.
  3. Stir-fry pork for 10 minutes or until browned and cooked through; set aside on separate plate.
  4. Heat remaining 1 tablespoon oil in skillet, cook onion, pepper, and carrots for 8 minutes or until tender-crisp, stirring occasionally.
  5. Return pork and any accumulated juices to skillet; cook 1 minutes until heated through.
  6. Stir in hot sauce if desired.
  7. Serve as desired.

 

Nutritional Information
  • 16 g Total Fat
  • 3 g Saturated Fat
  • 0 g Trans Fat
  • 90 mg Cholesterol
  • 340 mg Sodium
  • 7 g Total Carbohydrates
  • 2 g Dietary Fiber
  • 4 g Sugars
  • 0 g Added Sugars
  • 30 g Protein
8 minutes
Prep Time
22 minutes
Cook Time
4
Servings
300
Calories

Shop Ingredients

Makes 4 servings
Smithfield® PRIME Pork Tenderloin, cut into 1 inch pieces
Chairman's Reserve Prime Boneless Pork Tenderloins, 2 ct, 2.1 pound
Chairman's Reserve Prime Boneless Pork Tenderloins, 2 ct, 2.1 pound
$12.58 avg/ea$5.99/lb
2 Tbs Dijon Mustard
French's Dijon Mustard Made with Chardonnay, 12 oz
French's Dijon Mustard Made with Chardonnay, 12 oz
$4.49$0.37/oz
1 tsp Dried Tarragon or Thyme Leaves
McCormick Tarragon Leaves, 0.2 oz
McCormick Tarragon Leaves, 0.2 oz
$4.99$24.95/oz
3 Tbs Olive Oil, divided
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$38.99$0.57/fl oz
1 large Red Onion, cut into 1-inch cubes
Red Onion
Red Onion
$1.24 avg/ea$1.99/lb
1 Large Red Bell Pepper, cut into 1-inch cubes
Mezzetta Mild Roasted Red Bell Pepper Strips, 10 fl oz
Mezzetta Mild Roasted Red Bell Pepper Strips, 10 fl oz
$2.49$0.25/fl oz
1 cup (4 oz.) Carrot Sticks, about ¼ inch thick by 3 ½ inches long
Grimmway Farms Petite Carrots, 12 oz
Grimmway Farms Petite Carrots, 12 oz
$3.49$0.29/oz
2 tsp Hot Sauce, optional
Cholula Original Hot Sauce, 5 fl oz
Cholula Original Hot Sauce, 5 fl oz
$4.99$1.00/oz

Nutritional Information

  • 16 g Total Fat
  • 3 g Saturated Fat
  • 0 g Trans Fat
  • 90 mg Cholesterol
  • 340 mg Sodium
  • 7 g Total Carbohydrates
  • 2 g Dietary Fiber
  • 4 g Sugars
  • 0 g Added Sugars
  • 30 g Protein

Directions

  1. Combine pork, 2 tablespoons oil, mustard, tarragon in medium bowl, stir until well coated.
  2. Heat large nonstick skillet over medium-high.
  3. Stir-fry pork for 10 minutes or until browned and cooked through; set aside on separate plate.
  4. Heat remaining 1 tablespoon oil in skillet, cook onion, pepper, and carrots for 8 minutes or until tender-crisp, stirring occasionally.
  5. Return pork and any accumulated juices to skillet; cook 1 minutes until heated through.
  6. Stir in hot sauce if desired.
  7. Serve as desired.