PORK & MANGO STIR-FRY

Pork & Mango Stir-Fry image

A recipe is special when everyone in your family raves about it. My finicky eaters each give a thumbs-up for this hearty, nutty stir-fry. -Kathleen Specht, Clinton, Montana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

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Ingredients

1 pork tenderloin (1 pound)
1 tablespoon plus 2 teaspoons canola oil, divided
1/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
6 ounces uncooked multigrain angel hair pasta
1 package (8 ounces) fresh sugar snap peas
1 medium sweet red pepper, cut into thin strips
1/3 cup reduced-sugar orange marmalade
1/4 cup reduced-sodium teriyaki sauce
1 tablespoon packed brown sugar
2 garlic cloves, minced
1 cup chopped peeled mango
1/4 cup lightly salted cashews, coarsely chopped

Steps:

Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions., Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork., Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.

Nutrition Facts : Calories 515 calories, Fat 16g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 553mg sodium, Carbohydrate 58g carbohydrate (23g sugars, Fiber 6g fiber), Protein 36g protein.