Directions:
- Cut tenderloin in half lengthwise. Cut each half widthwise into 1/4-in. slices; set aside. In a large resealable plastic bag, combine the soy sauce, garlic, ginger and pepper flakes; add pork. Seal bag and turn to coat; refrigerate for 20 minutes.
- In a large nonstick skillet or wok coated with cooking spray, stir-fry pork and marinade for 4-5 minutes or until meat is no longer pink. Add peas and red pepper; stir-fry for 1 minute. Stir in spaghetti and broth; cook 1 minute longer. Remove from the heat; stir in sesame oil. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.3 Kcal (1538 kJ) | ||
| Calories from fat | 50.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 9% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 1116.64mg | 47% | |
| Potassium | 625.73mg | 13% | |
| Total Carbs | 42.08g | 14% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 5.29g | 21% | |
| Protein | 35.09g | 70% | |
| Vitamin C | 39mg | 65% | |
| Iron | 2.6mg | 14% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 89.83 Kcal (376 kJ) | ||
| Calories from fat | 12.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 9% | |
|---|---|---|---|
| Cholesterol | 18.02mg | 25% | |
| Sodium | 273.08mg | 47% | |
| Potassium | 153.03mg | 13% | |
| Total Carbs | 10.29g | 14% | |
| Sugars | 0.93g | 15% | |
| Dietary Fiber | 1.29g | 21% | |
| Protein | 8.58g | 70% | |
| Vitamin C | 9.5mg | 65% | |
| Iron | 0.6mg | 14% | |
| Calcium | 6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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