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Rated by 11 visitors
This recipe is...
rich in veggies
lower in sodium
lower in carbs
1 teaspoon canola oil
1 pound boneless pork loin, cut into 1" pieces
1 medium onion, chopped
2 cloves garlic, minced
1 red pepper, seeded and cut into strips
1 yellow pepper, seeded and cut into strips
1/2 cup fresh orange juice (2 medium oranges)
1/4 cup lime juice
1 teaspoon hot chili sauce
1 teaspoon curry powder
1/4 teaspoon salt
1. In a large skillet, heat the canola oil over medium heat. Brown the pork cubes on all sides for about 5 minutes. Add the onion and garlic, lower the heat and cook until the garlic is fragrant, about 2 minutes.
2. Add the remaining ingredients, cover and bring the mixture to a simmer. Cook over low heat for about 30 minutes until the pork is tender.
3. Uncover the pan and turn the heat up for about 5 minutes, until the juices have reduced to a thick glaze.
Serving Size: about 1 cup of meat and vegetables
Number of Servings: 4
|Fat||8 g||Fiber||2 g|
|Protein||36 g||Saturated Fat||2 g|
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