1 (1-pound) pork tenderloin, trimmed and thinly sliced
1/2 teaspoon salt, divided
4 tablespoons cornstarch
2 teaspoons peanut oil
1 cup chopped red or yellow bell pepper
1/2 cup (about 6) chopped green onions
1 cup fat-free, less-sodium chicken broth
1/3 cup creamy peanut butter
2 tablespoons fresh lime juice
1 tablespoon honey
2 garlic cloves, minced
1/4 teaspoon dark sesame oil
1/4 to 1/2 teaspoon crushed red pepper
Toasted sesame seeds and sliced green onions (optional garnish)
How to Make It
Cook pasta according to package directions. Drain, and set aside.
Sprinkle pork with 1/4 teaspoon salt and dredge in cornstarch. Heat peanut oil in a large nonstick skillet over medium-high heat. Add pork and sauté 8 minutes or until browned on all sides.
Combine pasta, pork, bell pepper, and onion in a large bowl.
To prepare sauce, combine chicken broth, remaining 1/4 teaspoon salt, and next 6 ingredients (through crushed red pepper) in a small bowl, stirring with a whisk until blended. Pour over pasta and pork mixture, tossing to coat. Sprinkle with sesame seeds and green onions, if desired. Serve immediately.
I completely agree with Hopgoddess: it has potential but needs more seasoning. It also needs more veggies. I have been making this with 1 lb of pasta instead of 8 oz, and instead of mixing raw veggies with the pork and pasta, I cook 1 diced green pepper, 1 med sliced yellow onion, 2 chopped garlic cloves, 2 cups of chopped cabbage, and 1 julienned large carrot on high heat until the onions caramelize, then mix it with the pork. I also add 2 Tbs soy sauce to the sauce, increase the sesame oil to 1 tsp, and increase the peanut butter to 1/2 cup. Much better! (But also more work!)
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