• 1 1/4 to 1 1/2 pounds boneless pork sirloin roast, cut into 1/2-inch cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons bacon drippings, or vegetable oil, divided
  • 2 cups frozen corn
  • 1 teaspoon garlic, minced (about 1 small garlic clove)
  • 2 1/2 cups fresh turnip greens, or kale, rinsed and drained, cut into 1/2-inch strips
  • 1 1/2 cups matchstick cut carrots
  • 1/2 medium red onion, cut into wedges (about 1 cup sliced wedges)
  • 1/2 cup sweet chili sauce
  • 1/4 cup rice wine vinegar
In large bowl, sprinkle pork sirloin cubes with salt, pepper; mix lightly.

Heat 1 tablespoon of drippings or oil in 10 to 12-inch skillet, until hot. Add corn and garlic; cook over medium-high heat stirring occasionally, 5 to 7 minutes or until kernels begin to brown. Remove corn from skillet and set aside.Reduce heat.

Add remaining tablespoon of drippings or oil to skillet. Add pork cubes, cook and stir over medium-high heat, 3 to 5 minutes until cubes are lightly browned.Add prepared corn, carrots, greens and onions to skillet, cook and stir 5 to 7 minutes or until vegetables are crisp-tender. Reduce heat to low.Stir in combined sweet chili sauce and vinegar, heat 2 to 3 minutes or until thoroughly heated.

Serve with brown rice or white rice.

Serves 4 to 6

NOTE: Ready-to-use matchstick cut carrots can be found in the produce section of the supermarket.

Calories: 262 calories

Protein: 21 grams

Fat: 9 grams

Sodium: 272 milligrams

Cholesterol: 58 milligrams

Saturated Fat: 3 grams

Carbohydrates: 25 grams

Fiber: 3 grams