pound boneless pork tenderloin, cut into 3/4-inch cubes
1
large onion, cut in half lengthwise and thinly sliced
1
small carrot, shredded
1
clove garlic, minced
1
tablespoon curry powder
1
package (8 ounces) frozen sugar snap peas
1
Granny Smith or McIntosh apple, cut into thin wedges
1
can (6 ounces) frozen apple juice concentrate, thawed
2
tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1/4
cup nonfat sour cream
Cooked white rice (optional)
Prep Time
20 minutes
Cook Time
20 minutes
1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork; cook and stir 5 minutes or until browned. Transfer to platter; set aside. Heat remaining 1 tablespoon oil in same skillet. Add onion, carrot and garlic; cook and stir until tender. Stir in curry powder; cook 1 minute.
2. Return pork to skillet; stir in sugar snap peas, apple, juice and Frank's RedHot Sauce. Bring to a boil. Reduce heat to low; cook, uncovered, 5 minutes or until pork is no longer pink and sugar snap peas and apple are tender. Stir in sour cream. Serve with rice, if desired.
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