A recipe is special when everyone in your family raves about it. My finicky eaters each give a thumbs-up for this hearty, nutty stir-fry.
ingredient
- 1 pork tenderloin (1 pound)
- 1 tablespoon plus 2 teaspoons canola oil, divided
- 1/4 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes, optional
- 6 ounces uncooked multigrain angel hair pasta
- 1 package (8 ounces) fresh sugar snap peas
- 1 medium sweet red pepper, cut into thin strips
- 1/3 cup reduced-sugar orange marmalade
- 1/4 cup reduced-sodium teriyaki sauce
- 1 tablespoon packed brown sugar
- 2 garlic cloves, minced
- 1 cup chopped peeled mango
- 1/4 cup lightly salted cashews, coarsely chopped
Directions
- Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions.
- Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork.
- Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.
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