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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Susan Morrissey's tangy island-inspired entree is both smoky and sweet. Guests love it, says the St. Croix, Virgin Islands reader. Since everything cooks together, there's little to clean up. Ingredients:
1 pound pork tenderloin, thinly sliced |
4 medium carrots, thinly sliced |
3 tablespoons butter |
3 celery ribs, thinly sliced |
1 small onion, thinly sliced |
3 tablespoons honey |
1 to 2 teaspoons liquid smoke, optional |
1 garlic clove, minced |
1/4 to 1/2 teaspoon ground ginger |
1/4 teaspoon rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a skillet or wok, stir-fry pork and carrots in butter for 5-6 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the pork is no longer pink and the vegetables are tender, stirring occasionally. Yield: 3-4 servings.
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