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Course : Entree
Type of Prep : Stir-Fry
Cuisine : U.S. Regional
 
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Pork Tenderloin With Pea Pods

From Diana Rattray,
Your Guide to Southern Food.
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Pork tenderloin medallions are cooked in the skillet with pea pods and onions.

INGREDIENTS:

  • 2 tablespoons peanut oil or canola oil
  • 1 to 1 1/2 pounds pork tenderloin, cut into 1/4-inch medallions
  • 8 to 10 ounces fresh trimmed pea pods or frozen thawed
  • 1 rib celery, thinly sliced
  • 1 medium onion, quartered and sliced
  • 1/2 cup orange marmalade
  • 2 tablespoons chili sauce

PREPARATION:

Heat oil in large skillet over medium-high heat until hot. Add pork medallions; cook, stirring, for 3 to 4 minutes, or until pork is cooked through. Remove pork to a warm platter or dish; cover with foil and keep warm.

Reduce heat to medium. In the same skillet, combine all remaining ingredients; cook and stir for about 4 to 5 minutes, or until vegetables are just tender. Return pork to skillet; continue cooking, stirring, for 2 minutes longer, until hot. Serve with hot cooked rice.
Serves 4.

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