Pork and Vegetable Stir-Fry with Baked Summer Squash
Nutrition per serving
Calories | 321 kcal |
Protein | 24.7 g |
Carbs | 23.5 g |
Fats | 15.8 g |
Saturated Fat | 2.6 g |
Monounsaturated Fat | 9 g |
Polyunsaturated Fat | 3 g |
Sugars | 11.6 g |
Fiber | 6.6 g |
Sodium | 355 mg |
Ingredients
Squash, Summer, All Varieties | |
Onion | |
Chili Chipotle Powder | |
Chopped Tomatoes (canned) | |
Olive Oil | |
Garlic | |
Carrot | |
Soy Sauce (Low Sodium) | |
Dijon Mustard (Whole Grain) | |
Sesame Oil | |
Red Pepper Flakes (Chili Flakes) | |
Peanut butter, smooth, reduced fat | |
Cremini Mushrooms | |
Cabbage, Napa | |
Pork Tenderloin (fillet) |
Preparation
1. Preheat oven to 175 C (350 F).
2. Cut summer squash into 1-inch chunks.
3. Cut onions into quarters
4. Smash garlic and chop.
5. Grate carrots and cabbage.
6. Slice mushrooms.
7. Cut pork into 1-inch cubes.
Cooking
1. Place the squash, onions, canned tomatoes in a baking dish and season with chipotle seasoning and salt and pepper.
2. Cover baking dish and bake in the oven for about 30 minutes until vegetables are tender.
3. Meanwhile, heat a teaspoon of olive oil in a frying pan over medium-high heat, add pork and cook stirring often until cooked/not pink. Remove and set aside.
4. Wipe skillet clean and heat a teaspoon of olive oil over medium heat. Add the carrots, garlic, cabbage, and mushrooms and stir-fry for 2 minutes, stirring often.
5. To make the sauce, in a small bowl, combine the mustard, chili flakes, sesame oil, soy sauce and peanut butter and a tablespoon of hot water and mix until smooth.
6. Return the pork to the pan and pour the sauce over the pork/vegetables and cook for a final minute.
7. Serve the pork/vegetables with the baked vegetables on the side.