Recipe Details

Southwestern Pork and Pepper Stir-fry

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1/2 pound pork stir-fry strips, (loin, fresh pork leg or tenderloin)
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 teaspoons vegetable oil
1/2 medium onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced

Cooking Directions

Toss pork strips with chili powder and cumin to coat evenly. In large nonstick skillet heat oil over high heat, stir-fry pork strips until nicely browned, about 4-6 minutes. Add onion and peppers to pan, cook and stir until onion is tender, about 3-4 minutes more.

Serves 2.

Food Exchanges:
3 lean meats, 1/2 fat, 1 vegetable

Wine suggestion: Serve with cold beer or a chilled rose or vin gris.

Serving Suggestions

This simple, spicy stir-fry is also good served over hot rice or rolled up in a flour tortilla. Serve with fresh fruit.

Nutrition Information

Calories: 184 calories
Protein: 26 grams
Fat: 7 grams
Sodium: 60 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 2 grams
Carbohydrates: 7 grams
Fiber: 2 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.


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Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.


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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.


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