Ingredients
1/2 pound pork tenderloin, cut into 1/4-inch slices2 teaspoons canola oil1 cup fresh snow peas1 small onion, sliced and separated into rings1/4 cup reduced-sugar orange marmalade1 tablespoon chili sauceHot cooked rice, optional
Preparation
In a nonstick skillet or wok, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. Reduce heat to medium; add the snow peas, onion, marmalade and chili sauce. Cook and stir until vegetables are crisp-tender.
Return pork to the pan and heat through. Serve with rice if desired.
