3 1/2 cups thinly sliced leek (about 4 medium leeks)
1 1/2 cups bell pepper, cut into 1/4-inch strips
3 garlic cloves, minced
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons thawed orange juice concentrate
1 tablespoon Dijon mustard
1/4 teaspoon crushed red pepper
How to Make It
Sprinkle pork with sugar, salt, and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork; sauté 2 1/2 minutes on each side or until done. Remove pork from skillet, and keep warm. Add leek, bell pepper, and garlic to skillet; sauté 2 1/2 minutes or until leek is tender. Stir in broth, juice, mustard, and red pepper; cook 2 1/2 minutes or until liquid is slightly thick, scraping skillet to loosen browned bits. Return pork to skillet, turning to coat.
Susie Lilly Ott,
0 stars – based on
You May Like
Ratings & Reviews
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.