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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 348.7
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 4,029.0 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 38.2 g

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Pork Tenderloin*, Broccoli and Red Pepper Stir Fry with Cauliflower Puree* (with Ginger)/Low Carb

Submitted by: PAULEY10

Introduction

Low Carb Dinner or Lunch (can be served warm or cold) Low Carb Dinner or Lunch (can be served warm or cold)
Number of Servings: 1

Ingredients

    STIR FRY
    3 oz pork tenderloin, trimmed*
    2 cloves garlic, grated
    2 tsp ginger root, grated
    100 g [1 c] broccoli florettes and stems
    100 g [1 c] red pepper, seeded and sliced
    2 scallions, trimmed and chopped
    4 tbsp teriyaki sauce
    1 tbsp rice vinegar
    cooking spray
    1/2 c chicken broth*

    GINGER CAULIFLOWER PUREE
    200 g cauliflower florettes
    1 tsp ginger root, grated
    3 tbsp chicken broth*
    1 tbsp tamari soy sauce

Directions

Place cauliflower, chicken broth, tamari soy sauce and grated ginger in a pot with a lid. Bring to a low boil and simmer about 5-7 minutes until cauliflower is soft.

In the meantime, prepare the stir fry ingredients. Slice the pork tenderloin in half lengthwise, then cut across into thin slices. Chop broccoli, pepper and scallions. Grate the garlic and ginger. Have tamari soy sauce and rice vinegar beside the cooking station.

When the cauliflower is cooked remove from heat, puree with a hand held immersion blender, cover, keep warm, set aside.

Bring a 10" non-stick pan to med-high heat. Coat generously with cooking spray. Add the pork with 1/2 of the garlic and ginger and stir fry until pork is cooked but still pink. Remove pork and seasonings from pan and set aside. Add 1/2 c chicken broth, the rest of the ginger and garlic and the broccoli. Bring to a low boil and simmer about 2 minutes. Add the red pepper, and cook another 2 minutes. Add the tamari soy sauce and vinegar, and return the pork to the pan. Heat the pork through and serve the stir fry over the cauliflower puree.

Serve warm, or let cool, pack in an airtight container, with the pork separately wrapped from the vegetables, and take for lunch. Can be eaten cold, or re-heat the vegetables in a microwave then add the cold pork.






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