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Jamaican Pork and Mango Stir-Fry

1 pork tenderloin (about 1 pound) 
2 tablespoons olive oil 
1 tablespoon Caribbean jerk seasoning blend 
1 medium mango, peeled and chopped, or 1/2 (26-ounce) jar mango slices in light syrup, chopped 
1 red bell pepper, chopped 
2/3 cup orange juice 
2 teaspoons cornstarch 
1/2 teaspoon jalapeņo pepper sauce or 1/4 teaspoon hot pepper sauce 
1/4 cup sliced green onions 

Trim fat from pork and cut into thin strips
Heat oil in large skillet or wok over medium-high heat until hot
Add pork and seasoning blend; stir-fry 2 minutes
Add mango and bell pepper; stir-fry 2 minutes or just until pork is no longer pink
Blend orange juice, cornstarch and pepper sauce until smooth; add to skillet
Cook and stir 2 minutes or until sauce is clear and thickened. Stir in green onions

Serving Suggestion Create an easy island side salad by adding canned pineapple tidbits and raisins to prepared coleslaw
Tip Look for firm but not hard mangoes with a yellow or red blush. Under ripe fruit can be ripened in a paper bag for 1 to 3 days. Ripe mangoes have a sweet, fruity aroma

Food exchange per serving 1 Fruit 3 Meat 1/2 Fat
Calories 264 Calories from Fat 38 % Total Fat 11 g Saturated Fat 2 g 
Cholesterol 66 mg Carbohydrate 17 g Fiber 1 g Protein 24 g Sodium 349 mg

Courtesy Diabetic Cooking

Serves 4