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Pork and Veggie Stir Fry

April 27, 2017

This quick encore recipe is a perfect way to use up any leftover pork tenderloin.

 

You’ll need about two cups of cooked loin cut into bite-sized cubes. Serve over prepared white rice.

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

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 is thickened.

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

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

Apron Strings Notes: No leftover pork loin? Cut a 1 pound pork tenderloin into bite sized pieces and cook in olive oil over medium heat for about 6 minutes. Pork pieces should reach 145 degrees F and be lightly browned.

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