This combination of juicy pork tenderloin and crunchy green beans is perfect over fluffy rice.
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan, cook rice according to package directions. Fluff with fork; keep warm.
Meanwhile, in large nonstick skillet, heat 1 tbsp of the oil over medium-high heat. Sprinkle pork with salt and pepper. Add to pan; cook, stirring often, until no longer pink, 4 to 5 minutes. Scrape into large bowl.
In same pan, heat remaining 1 tbsp oil over medium-high heat. Add garlic and ginger; cook until fragrant, about 30 seconds. Add green beans and 1/3 cup water; cook, stirring, just until tender and water is evaporated, about 4 minutes. Scrape into bowl with pork.
In same pan, add honey, vinegar and hot pepper flakes; bring to boil. Cook, stirring often, until slightly thickened and golden, about 2 minutes. Return pork, green beans and any juices to pan; cook until heated through, 1 to 2 minutes.
Divide rice among 4 plates; top with pork mixture and cashews.
Nutritional facts PER SERVING: about
- Fibre 4 g
- Sodium 730 mg
- Sugars 21 g
- Protein 33 g
- Calories 567
- Total fat 17 g
- Potassium 778 mg
- Cholesterol 71 mg
- Saturated fat 3 g
- Total carbohydrate 72 g
%RDI
- Iron 21
- Folate 19
- Calcium 6
- Vitamin C 20
