You know a recipe is special when everyone in your family raves about it. My finicky eaters give thumbs-up for this hearty, nutty stir-fry.
—KATHY SPECHT CLINTON, MT
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
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
1. Cut tenderloin in half lengthwise; 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.
2. Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove meat from pan; repeat with the remaining pork.
3. Stir-fry snap peas and red pepper in remaining oil for 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 and add mango and cashews; heat through, stirring to combine. Serve with pasta.
PER SERVING 1 1/2 cups pork mixture with 3/4 cup pasta: 515 cal., 16g fat (3g sat. fat), 64mg chol., 553mg sod., 58g carb. (23g sugars, 6g fiber), 36g pro.