About This Recipe
After your work day you need to put together a quick meal that is good for you and satisfying. Check out this recipe. It is easy to cook and looks so pretty on the plate. You, your family, and friends will love it. It is easy to fix for 1 person or to expand for 10 people. It's a winner!
1 1/2 pounds pork tenderloin
1 1/2 teaspoon TVF Lavender Pepper, divided
3 tablespoons peanut oil, divided
1/2-pound bok choy, cut into 1-inch pieces (about 3 cups)
3 cups matchstick carrots
1 small red onion, thinly sliced
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 1/2 teaspoons cornstarch
3/4 cup chicken broth, divided
1/4 cup TVF Peach Blackberry Preserves
1/4 cup fresh orange juice
2 tablespoons soy sauce
6 servings of hot cooked rice
Cut pork into 1/2-inch-thick slices; cut each slice into 3 to 4 (1-inch-long) pieces. Season 1/2 teaspoon of the TVF Lavender Pepper.
Heat 1 tablespoon of the oil in a large skillet or wok over high. Add half of pork; cook, stirring, until browned, 2 to 3 minutes. Remove from skillet. Repeat with 1 tablespoon of the oil and remaining pork.
Heat remaining 1 tablespoon oil in skillet. Add bok choy, carrots, onion, ginger, and garlic; cook, stirring, until vegetables are tender-crisp, 3 to 4 minutes.
Whisk together cornstarch and 1 tablespoon of the broth in a bowl; set aside. Stir TVF Peach Blackberry Preserves, orange juice, soy sauce, and remaining broth in a separate bowl. Pour sauce mixture over vegetables in skillet; bring to a simmer over medium-high. Add pork and remaining 3/4 teaspoon TVF Lavender Pepper; simmer until meat is just done, 1 to 2 minutes. Add cornstarch mixture; cook, stirring, until thickened, about 1 minute. Serve stir-fry over hot cooked rice.