Pork and Veggie Stir Fry

Pork and Veggie Stir Fry

This quick encore recipe is a perfect way to use up any leftovers from either of the pork tenderloin recipes. You’ll need about two cups of cooked loin cut into bite-sized cubes. It’s delicious for day two lunch or as an entrée the next evening.

Ingredients:

1 Tbsp. cornstarch

1/4 c. + 2 Tbsp. apple cider

2 c. cooked pork loin, cubed

2 Tbsp. soy sauce

1 (16-oz.) pkg. frozen veggie stir-fry blend, thawed

1 clove garlic, minced

1 Tbsp. olive oil

2 c. cooked pork loin, cubed

1/4 c. slivered almonds

Cooked white rice

Directions:

1. In a small bowl, whisk together cornstarch, apple cider and soy sauce until smooth, adding up to two more tablespoons of cider if needed. Set aside.

2. In a wok or large skillet, heat oil and add garlic and cook for 1 minute before adding stir-fry veggie blend and cooking an additional two minutes. Immediately stir apple cider mixture together again and pour over vegetables. Toss and bring to a boil, cooking for two more minutes or until sauce if thickened.

3. Toss in pork and heat through, about three minutes.

4. Serve on top of rice and sprinkle with almonds.

#pork #porkloin #stirfry