Pork & Veggie Sauté

Pork & Veggie Sauté

Sliced pork tenderloin and vegetables make a quick and flavorful skillet meal.

25 min.prep time 25 min.total time
4 servings
5 4 Ratings

Ingredients

1 pound boneless pork tenderloin
3 Land O Lakes® Garlic & Herb Sauté Express® squares
1 (12-ounce) package fresh stir-fry vegetables
1 medium onion, sliced
1 (8-ounce) can sliced water chestnuts, drained

Directions

Slice pork tenderloin in half lengthwise; then slice crosswise into 1/4-inch thick slices.

Melt 2 Sauté Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.

Add pork.

Sauté 4-5 minutes or until pork is browned and cooked through. Remove from skillet.

Melt remaining 1 Sauté Express® square in skillet. Add stir-fry vegetables, onion and water chestnuts. Cook 4-5 minutes or until tender; stir in pork.

Nutrition Facts (1 serving)

Calories: 390

Fat: 20g

Cholesterol: 110mg

Sodium: 500mg

Carbohydrates: 15g

Dietary Fiber: 5g

Protein: 37g

Recipe #15536©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

5
This was so easy to bring together. I used fresh vegetables instead of the frozen stir-fry mix. I'll definitely be making this again.
Posted Jun 02 2013 by Robin
5
I made this with chicken and added fresh lemon juice when serving. Fabulous!
Posted Apr 22 2013 by Allison
5
Really good! My first time using the saute express, and I was pleasently suprised. Agree with the previous reviewer that you need to keep the heat on medium or lower. i also covered the veggies and tossed every 2 mins - for a total of 6 mins. Family loved it!
Posted Mar 18 2013 by Dominic
5
This is delicious. Just be sure not to have the heat high or the butter burns, I served it with fried rice.
Posted Nov 18 2012 by Pat
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From The Test Kitchen Blog

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I enjoy looking for a new gift-giving idea when the holiday season rolls around. Making a special food gift is always at the top of my list. In past years, I have given my favorite caramel snack mix, hot fudge sauce, spiced nuts, pumpkin and banana bread, fudge, caramels and peanut brittle. When I saw the recipe for Tangerine Curd being developed in the Test Kitchens for our 2013 Holiday Recipe Brochure, “Wrapping Up the Holidays,” I knew I had found my gift for this year.

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