Easy Low Carb Pork Stir Fry with Veggies
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This is a sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine.
Since I began working in my husband’s accounting office each afternoon, I’ve found it necessary to plan ahead a lot more what I will make for dinner each night. If I don’t have a plan when I arrive home each evening my motivation to come up with something other than hotdogs, hamburgers, or take-out pizza is just not there–especially with summer coming on!
My husband and I have also been switching to a healthier way of eating where we really cut down on a number of carbs and sugars we eat. To make this work I’ve been collecting as many ideas for healthier, yet delicious, meal plans as I can find. The one catch is that they have to be quick to prepare. Smithfield Marinated Fresh Pork fits all my requirements for “Real Flavor, Real Fast!” and I think that you will love it too.
The day before Mother’s Day, Bruce gave me an early Mother’s Day gift by agreeing to spend most of the day shopping with me–not his favorite thing to do!
After a leisurely trip to our local farmer’s market to check out the homegrown vegetables and other products, we headed out to our nearby Safeway to see what different varieties of Smithfield Marinated Fresh Pork they carry. I wanted to make a stir fry with sautéed vegetables, and we decided that the Smithfield Roasted Garlic & Cracked Black Peppercorn Pork Tenderloin would be perfect with it. We easily found the Smithfield Pork in the fresh meat section.
My local Safeway carries four other varieties of 27.2 ounce packages of marinated fresh pork:
- Applewood Bacon Pork Loin Filet
- Steakhouse Mushroom Pork Loin Filet
- Smoked Bacon & Cracked Black Pepper Pork Tenderloin
- Garlic & Herb Pork Loin Filet.
The day we were there they were all on sale. At $7.99 regularly, we felt we were already getting a bargain but certainly appreciated the added discount.
Grilling in the summer is something we enjoy doing, but sometimes cooking inside is faster and just as easy. The first step in preparing my Sautéed Smithfield Pork Tenderloin and Summer Vegetables is to gather all the ingredients. You can use whichever summer veggies you like, but these are my favorites:
- red onions
- red peppers
- fresh mushrooms.
There are two preparation tips I always implement:
- The first is that before I start preparing the meal, I set the table. I’m not sure why but things always go smoother at dinner time if we’re not trying to set the table the same time we’re finishing up the meal prep. Laugh if you want but I’m sticking to this!
- The second tip is to do all the cutting, slicing, etc. before I start any cooking. I get out everything I’ll be needing, including knives, cutting boards, seasonings, butter, etc. In this recipe I didn’t need any added seasonings. The pork was perfectly seasoned just the way it was and so delicious with the vegetables.
I sliced all the veggies and then set them aside so that I could use the same cutting board to slice the meat. I’ve cooked lots of stir fries before and cooked lots of pork tenderloins, but I never before combined the two. What we were missing! This was absolutely the best stir-fry I’ve ever made. In fact, I can’t wait to prepare it again.
This recipe served four adults and everyone agreed the flavors were delicious. It’s full of spicy flavor, but there are also less peppery varieties. The Garlic & Herb Pork Loin Filet would work with this recipe as well.
Smithfield is also challenging you to see what you can do with Marinated Fresh Pork to get a flavorful meal ready in about 30 minutes with their “What Can You Do With 30?” meal and tip contest. For more 30-minute meal preparation ideas, and to submit your original recipe for a chance to win great prizes, head to www.SmithfieldRealFlavorRealFast.com.
- One 27.2 ounce Smithfield Marinated Fresh Pork Tenderloin or Loin Filet
- One cube butter
- Three or four tablespoons minced garlic
- ½ medium red onion
- One large zucchini
- 8 ounces fresh mushrooms
- One large red pepper
- ½ pound fresh asparagus, , with hard ends cut off
- Slice all vegetables into strips. Set aside. Slice tenderloin into strips and keep separate from the veggies.
- Melt 4 T butter in a large skillet over medium heat.
- Add sliced onions and minced garlic. Cook until slightly limp.
- Remove onions and garlic from pan, and add two more T butter.
- Add the sliced marinated tenderloin to the pan and cook until desired doneness. I usually cover the skillet for about four or five minutes to cook the meat in the middle without drying it out. Remember that it will continue cooking a little after you take it off the heat.
- Add the meat to the onions and garlic.
- Add 2 more T butter, and all the remaining vegetables. Cook until veggies are crisp tender. Add the meat and onions/garlic back into the pan. Stir well. Remove from heat and serve immediately.
- From start to finish the whole prep and cooking time took 30 minutes!
Babzanne is a mother of six, grandmother of sixteen, and lives in Colorado – though she’ll always claim her true heritage as an Idaho girl! She has a degree in journalism but has been a stay-at-home mom for the past 35 years.