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40 minutes
Prep: 10 minutes
Cook: 25 minutes
289 calories per serving view nutrition facts
4 servings
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| 1 1/4 | pounds | pork tenderloin | |
| 1/4 | cup | sherry | dry |
| 1/4 | cup | water | |
| 3 | tablespoons | soy sauce | |
| 3 | tablespoons | vegetable oil | |
| 1/2 | pound | mushrooms | sliced |
| 6 | ounces | snow pea pods | frozen |
| 4 | teaspoons | cornstarch | |
| 4 | cups | lettuce | shredded |
Cut tenderloin into 1/4 inch thick slices.
Combine sherry, water and soy sauce in medium bowl, add tenderloin, stirring to coat.
Heat 2 tablespoon oil in wok or large frying pan.
Add mushrooms and pea pods and cook quickly 3 to 4 minutes, stirring constantly.
Remove vegetable and reserve.
Drain marinade from pork, reserve.
Add remaining oil to pan. Quickly brown pork 3 to 4 minutes or until done, stirring constantly.
Stir cornstarch into reserved marinade.
Add vegetable and marinade and cook, stirring occasionally, until thickened.
Serve pork stir-fry over lettuce.
| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 3.0g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 751mg | 31% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 33.0g | 65% |
| Vitamin A | 2% | Vitamin C | 15% | |
| Calcium | 2% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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