Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

When chopping green onions and bell pepper, chop extra, and store in the freezer in zip-top freezer bags.

Recipe by Oxmoor House January 2001

Gallery

Recipe Summary

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add pork; top evenly with 1 tablespoon jelly. Cook pork 3 minutes on each side. Remove pork from skillet, and keep warm.

    Advertisement
  • Add remaining 1 tablespoon jelly to skillet; cook over low heat, stirring constantly, until melted. Add corn, red bell pepper, and green onions; cook over medium-high heat, stirring constantly, 2 minutes. Add pork; cook 3 minutes or until pork is done.

  • Note: Think pork is fatty? Actually, roasted pork tenderloin has about the same amount of fat as the same size portion of skinless roasted chicken breast. To make sure you buy the leanest cuts of pork, look for "loin" or "leg" on the package label (pork tenderloin, top loin roast, top leg roast, loin chops, and pork sirloin roast).

Source

501 Delicious Heart Healthy Recipes

Nutrition Facts

268 calories; calories from fat 30%; fat 8.8g; saturated fat 2.9g; mono fat 0g; poly fat 0g; protein 27.1g; carbohydrates 20.8g; fiber 2g; cholesterol 71mg; iron 0mg; sodium 82mg; calcium 0mg.
Advertisement
Advertisement