2largered bell peppersseeded and cut into thin strips
2cupssnow peas
Instructions
In a medium bowl, add pork, 2 tablespoons soy sauce, honey, cornstarch, 2 tablespoons white wine and sea salt and freshly ground pepper to taste.
Marinate in the refrigerator for 20 minutes.
In a small bowl, add 2 tablespoons soy sauce, hoisin sauce, rice vinegar, 2 tablespoons white wine and sea salt and freshly ground pepper to taste. Stir sauce to combine.
In a large wok or skillet heat 1 tablespoon olive oil over medium heat and saute pork for 2 to 3 minutes per side until cooked through. Place on a platter.
Add remaining olive oil to skillet and saute garlic and onions over medium heat 2 minutes, add bell peppers, snow peas and sauce and saute 3 to 4 minutes until vegetables are fork tender. Add pork and saute 1 minute until warm.
Notes
SERVING SUGGESTION: Brown rice.VEGETARIAN: Use tofu instead of pork tenderloin.GLUTEN FREE: Make sure soy sauce, white wine (or apple cider), hoisin sauce and rice vinegar are gluten free.NUTRITION: 319 Calories; 12g Fat; 34g Protein; 16g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 608mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.