Pork Stir Fry Recipe
12-inch Dutch oven
12 briquettes on the lid
12 briquettes on the bottom
Baking time: 15 to 20 minutes
1 (1 1/2 pound) pork tenderloin, trimmed, and cut into ¼ inch-thick
slices
½ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons vegetable oil
2 cups fresh broccoli florets
1 cup snow peas
2 medium carrots, thinly sliced
½ cup chopped red bell pepper
¾ cup apricot preserves or orange marmalade
¼ cup honey
¼ cup rice vinegar
1 clove garlic, minced
Hot cooked rice
INSTRUCTIONS
Sprinkle tenderloin with salt and pepper In a large cast iron skillet, heat vegetable oil over medium-high heat. Add pork; cook, in batches if necessary, 4 to 5 minutes, or until lightly browned. Remove from skillet and keep warm.
Add broccoli, snow peas, carrots, and bell pepper to skillet. Cook, stirring constantly, 5 minutes or until tender.
In a small bowl, combine honey, rice vinegar, and garlic. Add to vegetable mixture stirring to coat. In a 12 inch Dutch oven, add pork and vegetables; cover and bring to a simmer. Cook 5 to 10 minutes, or until sauce has thickened. Serve over hot cooked rice.
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