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Serves 6


    1½ pounds pork tenderloin
    2 teaspoons vegetable oil
    1 teaspoon grated ginger root
    1 clove garlic, minced
    2 medium green peppers, cut into thin strips
    1 8-ounce can sliced water chestnuts, drained
    3 tablespoons soy sauce
    1 tablespoon cornstarch
    1½ cups cherry tomato halves 

Cooking Directions

Partially freeze pork; cut pork into 3x1/2x1/8-inch strips.

Preheat nonstick frypan over high heat; add cooking oil, stir-fry ginger root and garlic in hot oil 30 seconds; remove from skillet.

Add half the pork to skillet; stir-fry 5 minutes or until browned. Remove from skillet.

Stir-fry remaining pork 5 minutes or until browned; remove from skillet.

Add green pepper and water chestnuts; stir-fry 3-4 minutes.

Combine soy sauce and cornstarch; stir into vegetable mixture.

Stir in pork; heat through.

Add tomato halves, stirring to combine.

Serve immediately.

Serving Suggestions
Great as a weekday meal. Serve with purchased egg rolls and hot rice.

Nutrition Facts
Calories 204 calories; Protein 26 grams; Fat 7 grams; Sodium 574 milligrams; Cholesterol 75 milligrams; Saturated Fat 2 grams; Carbohydrates 9 grams; Fiber 2 grams

Recipe courtesy of National Pork Board.   For more information about The Other White Meat, visit

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