The lemon and ginger sauce is both tangy and sweet--just right to perk up pork tenderloin, sugar snap peas, and angel hair pasta.

Source: Family Circle

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook 8 ounces angel hair pasta following package directions. Drain; rinse with cold water; set aside.

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  • Cut 1 pound pork tenderloin into 1/4-inch-thick slices. Combine pork, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1/8 teaspoon pepper in large bowl. Trim 6 ounces sugar-snap peas; cut 1 sweet red pepper into 1/4-inch-wide strips.

  • Heat 1 tablespoon oil in large skillet over high heat. Add pork; stir-fry 3 minutes, until browned. Add peas, pepper strips; stir-fry 3 minutes. Remove to large bowl.

  • In same skillet, boil 1/2 cup sugar and 1/4 cup fresh lemon juice 3 minutes or until caramel colored. Add another 1/4 cup lemon juice, 2 tablespoons bottled chili sauce, 1 teaspoon grated lemon rind and 1 teaspoon grated fresh ginger. Add pork, vegetables and pasta; heat through. Sprinkle with 1/4 cup chopped scallions.

Nutrition Facts

575 calories; fat 12g; cholesterol 67mg; saturated fat 2g; insoluble fiber 5g; protein 33g; sodium 442mg.
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