1/2 pound pork tenderloin, sliced 1/4" thick
1 1/2 tablespoons reduced-sodium soy sauce
1/2 teaspoon steak sauce
1 clove garlic, minced
1 tablespoon minced fresh onion
1/8 teaspoon crushed red pepper
1 cup cauliflower flowerettes
1/2 medium sweet red or green pepper, cut in 1" squares
2 tablespoons coarsely chopped dry-roast peanuts
Hot cooked rice
Servings: 2
1. Stir together pork tenderloin slices, soy sauce, steak sauce, garlic, onion and red pepper in microwave-safe 1-quart casserole. Marinate 10-15 minutes at room temperature. Refrigerate, if mixture needs to stand longer.
2. Microwave pork tenderloin mixture, covered with waxed paper, on MEDIUM (50% power, 325 to 350 watts), 4 to 5 minutes, stirring well after each 2 minutes. Stir in cauliflower and pepper squares; cover with waxed paper. Microwave (HIGH) 1 to 2 minutes, until vegetables are barely cooked. Top with peanuts and serve with rice.
Preparation Time: 10 minutes
Cuisine: Asian
1 1/2 tablespoons reduced-sodium soy sauce
1/2 teaspoon steak sauce
1 clove garlic, minced
1 tablespoon minced fresh onion
1/8 teaspoon crushed red pepper
1 cup cauliflower flowerettes
1/2 medium sweet red or green pepper, cut in 1" squares
2 tablespoons coarsely chopped dry-roast peanuts
Hot cooked rice
Servings: 2
1. Stir together pork tenderloin slices, soy sauce, steak sauce, garlic, onion and red pepper in microwave-safe 1-quart casserole. Marinate 10-15 minutes at room temperature. Refrigerate, if mixture needs to stand longer.
2. Microwave pork tenderloin mixture, covered with waxed paper, on MEDIUM (50% power, 325 to 350 watts), 4 to 5 minutes, stirring well after each 2 minutes. Stir in cauliflower and pepper squares; cover with waxed paper. Microwave (HIGH) 1 to 2 minutes, until vegetables are barely cooked. Top with peanuts and serve with rice.
Preparation Time: 10 minutes
Cuisine: Asian
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