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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (133g) Recipe makes 4 servings The following items or measurements are not included below: 1 pork tenderloins jamaican jerk spice |
||
| Calories 87 | ||
| Calories from Fat 23 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 3% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 18mg | 0% | |
| Potassium 244mg | 6% | |
| Total Carbohydrate 16.6g | 5% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 12.6g | ||
| Protein 1.0g | 1% | |
Caribbean Pork and Mango Stir-Fry
By: Karen From Colorado
Jan 5, 2002
Quick and tasty served with steamed rice or cabbage.
SERVES 4
Ingredients
- 1 pork tenderloin (about 1 pound)
- 2 teaspoons olive oil
- 1 teaspoon jamaican jerk spice
- 1 medium mango, peeled and chopped
- 1 red bell pepper, chopped
- 2/3 cup orange juice
- 2 teaspoons cornstarch
- 1/2 teaspoon bottled hot pepper sauce
- 1/4 cup sliced green onion
Directions
1
Trim fat from meat and cut into thin strips.2
Heat oil in a large skillet or wok until very hot.3
Add pork and seasoning blend.4
Stir-fry 2 minutes.5
Add mango and bell pepper.6
Stir-fry 2 minutes or just until pork loses its pink color.7
Mix together orange juice, cornstarch and pepper sauce until smooth.8
Add to pork mixture in the skillet or wok.9
Cook and stir 2 minutes or until sauce is clear and thick.10
Stir in green onions.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Main Ingredient > Fruit
- Cuisine > North American > Central American > Caribbean
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Technique > Stir-fry
Featured Reviews for This Recipe
From: tk80
On Mar 3, 2009
Very, very good weeknight meal 
I marinated the sliced pork in a mixture of jerk spice, olive oil, soy sauce, apple cider vinegar, orange juice and lime juice for 4 hours. Used scotch bonnet pepper sauce for some extra 'kick'. Served with brown rice. Thanks to the poster!
From: jackieblue
On Feb 22, 2008
I came to post this and found it was already here. This is one of our favorites. The pork becomes magically and deliciously tender. We serve it over rice. Also, I prefer to use fresh chilies rather than the hot pepper sauce, but it is very good either way. Very fast, very easy, and really top notch.
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