Stir-Fry Pork and Vegetables over Couscous

4
Medium
Dinner

Characteristics

Under 30 minutes Dairy Free Without Eggs Without nuts Without peanuts

Nutritional Facts Per Serving

400
Calories
24 g
Protein
50 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 400
  • Lipides 11 g
    • Saturated fat  2 g
  • Cholesterol 45 mg
  • Sodium  220 mg
  • Carbs 50 g
    • fiber  4 g
    • Sugar  9 g
  • Protein 24 g

Ingredients

  • 3/4 to 1 pound leftover Tropical Pork Tenderloin (see Tropical Pork Tenderloin Recipe)
  • 3/4 pound zucchini, ends trimmed
  • 1 large (about 8 ounces) red bell pepper, stemmed and seeded
  • 2 tablespoons Sensations Extra Virgin 100% Olive Oil
  • 1 onion, thinly sliced
  • 1/2 teaspoon Compliments Ground Cinnamon
  • 1/2 cup Compliments Beef Broth
  • 2 teaspoons Compliments Cornstarch
  • Hot, steamed couscous

Method

  1. Cut pork crosswise into 1/2 inch thick slices, then cut slices into strips. 
  2. Cut zucchini into 1/2 inch slices. 
  3. Cut pepper into 1 inch squares.
  4. In a 12 to 14 inch nonstick frying pan, heat 2 teaspoons of the oil over high heat. 
  5. Add pork and stir constantly until lightly browned, about 2 minutes. 
  6. With a slotted spoon, transfer pork to a plate and set aside.
  7. Add remaining oil to pan. 
  8. When hot, add onion and cinnamon. 
  9. Stir constantly until onion is lightly browned and tender-crisp when pierced, 2-3 minutes. 
  10. Add zucchini and peppers. 
  11. Stir until vegetables are tender-crisp when pierced, 2-3 more minutes. 
  12. Quickly whisk together broth and cornstarch until smooth. 
  13. Add to pan along with pork. Stir until broth boils and thickens, about 1 minute. 
  14. Transfer to a serving platter and serve over steamed couscous.

Healthier Alternative: Increase your fiber intake by substituting cooked brown rice for the couscous.

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