Donna’s Pork And Green Bean Stir-Fry on the Grill

Combine fresh garden vegetables and pork tenderloin for a wonderful outdoor meal on the grill.

1 pound pork tenderloin, trimmed and cut into 1-1/2 X 1/2 inch slices
1/3 cup soy sauce
2 tablespoons honey

1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 teaspoon dried crushed red pepper
1/4 teaspoon black pepper

Vegetables
3/4 pound fresh green beans, ends trimmed
2 cups fresh cauliflower flowerets
1 medium red pepper, sliced
1/4 pound fresh mushrooms, cut in half
1 medium sweet onion, thickly sliced
1/4 pound fresh pea pods, ends trimmed
olive oil spray
1 tablespoon olive or canola oil
1/4 cup dry-roasted peanuts

Place pork strips into a large zip-lock bag. In a small jar, combine soy sauce, honey, garlic, ginger, red pepper, and black pepper. Mix well. Pour into bag with meat. Refrigerate meat until ready to prepare the meal. Assemble fresh vegetables on a large platter.

When ready to prepare the meal, heat grill to medium-hot. Spray a large grill basket with oil spray. Add beans, cauliflower, and onions to the grill basket. Place on grill, cover, and cook until vegetables are just beginning to get tender. Stir frequently to prevent burning. Add remaining vegetables. Continue to cook until all vegetables are tender.

While vegetables are cooking, heat iron skillet on the other half of the grill. Add oil to the pan. Using a slotted spoon or tongs, remove pieces of meat from the marinade. Cook over hot heat, stirring frequently until meat is well browned. Add hot vegetables and remaining marinade to the skillet. Cook for a few minutes longer until the mixture is completely heated through. Serve directly from the skillet or pour into serving bowl.

Top with peanuts right before serving.

Serves 4

Nutritional Information per serving:
Calories 320
Fat, gm. 12
Protein, gm. 30
Carb. gm. 23
Cholesterol, mg. 75
Fiber, gm. 5.5