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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.