HealthNotes

New South Stir-Fry

• From: National Pork Board

Ingredients

• 1 tsp ground thyme

• 1/4 tsp salt

• 1/8 tsp pepper

• 1 lb pork tenderloin, trimmed

• 1 Tbs vegetable oil

• 1 clove garlic, minced

• 1 cup thinly sliced onion

• 1 cup thinly sliced red bell pepper

• 1 package (8 ounce) frozen baby cob corn, thawed, drained

• 1 package (10 ounce) frozen sliced okra, cooked and drained

• 1 Tbs chopped fresh parsley

• 1 Tbs chopped fresh celery heart leaves

• 1-2 drops hot pepper sauce

• 2 cups hot cooked rice

Okra and hot pepper sauce give this pork tenderloin stir-fry a distinct southern flavor.

Directions

• In small bowl, combine thyme, salt and pepper; blend well. Set aside. Cut pork tenderloin lengthwise into quarters; cut each quarter into 1/4-inch slices. Sprinkle pork slices with seasoning mixture. Heat in oil in large skillet over medium-high heat. Add pork slices and garlic; stir-fry 3 to 4 minutes or until pork is tender. Add onion, red pepper and corn; stir-fry for an additional 3 to 4 minutes. Stir in okra, parsley, celery leaves and hot pepper sauce; cook just until mixture is hot, stirring frequently. Serve with hot cooked rice.