New South Stir-Fry

New South Stir-Fry

1 teaspoon ground thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound pork tenderloin, trimmed
1 tablespoon vegetable oil
1 clove garlic, minced
1 cup thinly sliced onion
1 cup thinly sliced red bell pepper
1 package (8 ounce) frozen baby cob corn, thawed, drained
1 package (10 ounce) frozen sliced okra, cooked & drained
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh celery heart leaves
1-2 drops hot pepper sauce
2 cups hot cooked rice

In small bowl, combine thyme, salt and pepper; blend well. Set aside. Cut pork tenderloin lengthwise into quarters; cut each quarter into 1/4-inch slices. Sprinkle pork slices with seasoning mixture. Heat in oil in large skillet over medium-high heat. Add pork slices and garlic; stir-fry 3 to 4 minutes or until pork is tender. Add onion, red pepper and corn; stir-fry for an additional 3 to 4 minutes. Stir in okra, parsley, celery leaves and hot pepper sauce; cook just until mixture is hot, stirring frequently. Serve with hot cooked rice.

Servings: 4
Preparation Time: 20 minutes

Nutrient Information per Serving:
Calories: 360
Sodium: 206 mg
Protein: 31 gm
Cholesterol: 67 mg
Fat: 8 gm