Pork & Mango Stir-Fry

Total Time:Prep/Total Time: 25 min.

Recipe by Kathy specht, Clinton, Montana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 21, 2022

A recipe is special when everyone in your family raves about it. My finicky eaters each give a thumbs-up for this hearty, nutty stir-fry. —Kathleen Specht, Clinton, Montana

TEST KITCHEN APPROVED

Pork & Mango Stir-Fry

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Yield:4 servings
Prep:15 min
Cook:10 min
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Ingredients

  • 1 pork tenderloin (1 pound)
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 6 ounces uncooked multigrain angel hair pasta
  • 1 package (8 ounces) fresh sugar snap peas
  • 1 medium sweet red pepper, cut into thin strips
  • 1/3 cup reduced-sugar orange marmalade
  • 1/4 cup reduced-sodium teriyaki sauce
  • 1 tablespoon packed brown sugar
  • 2 garlic cloves, minced
  • 1 cup chopped peeled mango
  • 1/4 cup lightly salted cashews, coarsely chopped
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Directions

  1. 1
    Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions.
  2. 2
    Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork.
  3. 3
    Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.

Nutrition Facts

1-1/2 cups pork mixture with 3/4 cup pasta: 515 calories, 16g fat (3g saturated fat), 64mg cholesterol, 553mg sodium, 58g carbohydrate (23g sugars, 6g fiber), 36g protein.
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