Peppered Pork

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 20%
  • Fat: 4.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.5g
  • Carbohydrate: 11.4g
  • Fiber: 2.6g
  • Cholesterol: 83mg
  • Iron: 0.0mg
  • Sodium: 246mg
  • Calcium: 0.0mg


  • 1 (1-pound) pork tenderloin
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • Vegetable cooking spray
  • 1 (16-ounce) package frozen pepper stir-fry
  • 3 tablespoons red wine vinegar
  • 1 tablespoon honeyprep: 7 minutes; cook: 15 minutes


  1. Slice tenderloin crosswise into 1-inch slices. Spread garlic over both sides of slices; sprinkle both sides of slices with thyme, salt, and pepper.
  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork slices; cook 4 to 6 minutes on each side or until pork is tender. Remove pork from skillet; set aside, and keep warm.
  3. Add pepper stir-fry to skillet, and cook, stirring constantly, 3 minutes. Add vinegar and honey; cook 2 minutes. Return pork slices to skillet, and cook 2 minutes or just until thoroughly heated.
Note: Two pork tenderloins are packaged together usually. Freeze one tenderloin to use later, if desired.
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