Prep Time: 10 minutes
Cook Time: 5 minutes
Marinating Time: 20 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
1 cooked pork tenderloin, cut into 1/2-inch cubes *
2 teaspoons vegetable oil
4 cups prepacked shredded cabbage with carrot
1/2 onion, thinly sliced
1/4 cup hoisin sauce, OR plum sauce, to taste
4 cups cooked white rice, (long-grain)
Heat oil in large nonstick skillet over high heat; stir-fry cabbage, carrot and onion about 4 minutes. Stir in tenderloin pieces and hoisin or plum sauce, stir to heat through. Serve with hot rice.
* Use the leftovers from Pork Tenderloin Fajitas.
Pork Tenderloin Fajitas leftovers get a new twist with this take of Mu Shu pork. Serve with a deli fruit salad and almond cookies.
Calories: 401 calories
Protein: 30 grams
Fat: 7 grams
Sodium: 320 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 2 grams
Carbohydrates: 57 grams